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LBURDICK
Chilled avocado soup
A nice mexican recipe. The starter contains the following ingredients: poultry, fresh coriander, olive oil, shallot (shredded), chicken broth (homemade or from 1 tablet), avocados, sour cream, tabasco, ground cumin and lime juice.
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Ingredients
Directions
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Pick the leaves from the coriander.
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Keep leaves and stems separate.
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Heat the oil in a pan and gently fry the shallot for 2 minutes.
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Add the stock and the stalks of the coriander, bring everything to the boil and boil the stock for 5 minutes.
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Sieve the stock and let it cool well in the refrigerator.
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Halve the avocados, scoop out the flesh and mash it in the food processor or with the hand blender.
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Beat the avocado puree and the sour cream through the cooled broth.
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Season the soup very spicy with salt, tabasco, ground cumin and lime juice.
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Let the flavors in the refrigerator at least 2 hours retract.
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Taste if the soup is good to taste.
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Divide the soup over 4 glasses and sprinkle the coriander leaves over it.
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Nutrition
205Calories
Sodium28% DV680mg
Fat28% DV18g
Protein6% DV3g
Carbs3% DV8g
Fiber4% DV1g
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