Avocado Soup Puree
4 servings
40 minutes
Avocado puree soup is a delicate and velvety dish of European cuisine, embodying a harmony of flavors and textures. Its base is avocado, a fruit loved for its creamy consistency and mild nutty taste. The light acidity of lemon juice enhances freshness, while chicken broth adds richness. Aromatic sautéed garlic and sweet cherry tomatoes confit complete the composition, creating an exquisite balance of flavors. The finishing touch is cream cheese and herbs, adding tenderness and freshness to the dish. This soup is perfect for a light lunch or an elegant dinner, with its refined taste impressing with simplicity and elegance.
1
Peel the avocado.
- Avocado: 2 pieces
2
Remove the pit, cut randomly, and drizzle with lemon juice.
- Avocado: 2 pieces
- Lemon juice: 2 teaspoons
3
Blend the peeled avocado using a blender.
- Avocado: 2 pieces
4
Add chicken broth and whip again.
- Chicken broth: 2 l
5
Slice the garlic and fry it until golden in well-heated oil.
- Garlic: 2 cloves
- Vegetable oil: 50 ml
6
Remove the garlic and sauté the halved cherry tomatoes in the same oil.
- Garlic: 2 cloves
- Confit cherry tomatoes: 200 g
7
Add roasted tomatoes to the puree soup, stir the soup, season with salt and pepper.
- Confit cherry tomatoes: 200 g
- Salt: to taste
- Ground black pepper: to taste
8
Pour the puree soup into serving plates, add diced cheese on top, and garnish with a sprig of greens.
- Cream cheese: 100 g
- Fresh herbs: 2 stems