Ingredients

  • 2 large ripe avocados
  • 300ml crème fraîche
  • 1 litre chicken stock
  • 1 tsp salt
  • Juice of half a lime
  • Small bunch of fresh coriander
  • ½ tsp freshly ground black pepper
1. Cut the avocados in half, remove the flesh, chop coarsely, and place in a food processor with 3-4 tbsp of the crème fraîche. Blend until smooth

2. Heat the chicken stock in a saucepan. When it’s hot, but just below simmering point, stir in the rest of the crème fraîche and the salt.

3. Add the lime juice to the avocado mixture, process briefly, and then slowly stir this mixture into the stock, heating gently – it must avoid reaching boiling point.

4. Chop the coriander. Pour the soup into individual heated bowls and sprinkle with coriander and black pepper. Serve immediately with crusty bread.