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| Avocado Soup |
"Mmmm. This is a amazing summer time soup."
Ingredients :
- 2 avocado - peeled, pitted and diced
- 1 tablespoon chopped shallots
- 1 tablespoon olive oil
- 2 cups bird inventory
- 1 cup heavy cream
- salt and pepper to taste
- 1/four teaspoon ground nutmeg
- 1 tomato - peeled, seeded and diced
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 55M |
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- Puree avocado in a blender or meals processor till easy. Sautee chopped shallots in olive oil until tender but no longer brown; set apart to chill.
- In a big bowl, whisk together avocado with fowl stock, heavy cream and shallots until easy. Stir in salt, pepper and nutmeg; modify seasonings to taste.
- Chill for at the least 1/2 an hour before serving. Garnish with diced tomato.
Notes :
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