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Colombian Avocado Soup Veg HT SP Colombian 45mins

Colombian Name: Sopa De Aguacate Y Papas

Serves 4–6      Hot  Vegetables Herbs   Starter Appetiser   Gluten Wheat Free Eggless    Colombia   Sth. American   South America

Ingredients
600ml/20fl.oz. Fresh Vegetable Stock
2 Leeks, (white part only) sliced thinly
2 Medium Potatoes, peeled and thinly sliced
210ml/7fl.oz. Double Cream
Salt and Pepper
2 Small Avocados, peeled, stoned and chopped
Freshly chopped Coriander (cilantro) to garnish

Instructions

1. Heat stock in a medium saucepan and add leeks and potatoes, bring to the boil, stirring,
then reduce heat and simmer for 20 minutes or until the potatoes are very tender.

2. Allow to cool a little then transfer to a blender or food processor and process until very smooth.

3. Return to the saucepan and stir in the cream.

4. Place the avocado in a blender or food processor and process to a puree.

5. Remove the soup from the heat, add the avocado puree, stir well garnish with chopped coriander.
 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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