A soup that you whip up in 15 minutes and knocks you down. Forget your main after this delicate smoothy. Obviously you can customise the recipe: make it spicier, add some chicken. I choose to use nuts and serve it with crunchy cheese slices which is a great combination.
2 ripe avocados
125 ml creme fraiche
800 ml (vegetable)stock
coarse sea salt
1. Preheat the oven to 100 c. Grate the cheese and place them like rectangles on baking paper. Bake in the oven until the slices are melted and golden brown. Leave to cool before you take them off the paper.
2. Roughly chop the coriander. Cut the avocado’s in half and scoop out the flesh. Mix with the coriander, creme fraiche, a spoon of lemon juice and a little stock. Blend until you get a smooth sauce. Pour the sauce with the remaining stock in a sauce pan and gently stir. Be careful not to boil the soup or it will turn bitter. Season tot taste with salt and pepper.
3. Heat up the serving bowls and pour in the soup. Garnish with chopped almonds and serve with a cheese biscuit. So simple but so tasty.