Chilled avocado soup

Chilled avocado soup

Serves 4

ingredients
2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
0.5 teaspoon chilli powder
salt
2 tablespoons sour cream, to serve


1. Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving.
2. To serve, add the sour cream, stir through and serve the soup chilled.

Jerusalem artichoke soup

Jerusalem artichoke soup

Serves 4

ingredients

1 onion, sliced
50g/2oz butter
700g/ 1.5 lb Jerusalem artichokes,
peeled and sliced
600ml/1pt milk
salt and ground white pepper

1. In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.
2. Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.
3. Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.
3. Purée the soup using a blender or food processor. Taste and add more seasoning if needed.
Reheat gently and serve.

Almond Soup

Almond Soup

Serves 5

ingredients :

225g/8oz blanched almonds, minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshky ground black pepper

1. Using a mortar and pestle, reduce egg yolks and 1 tablespoon of the stock. Set aside.

2. Make a beurre manie by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manie in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.

3. Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper.

Reheat gently and serve.