Ingredients for 4 people:
2 onions
2 tablespoons olive oil
2 avocados
½ tbsp lemon juice
300 ml vegetable stock
200 ml coconut milk
200 ml cream
A little salt
Pepper from the mill
1 pinch of sugar
4 slices of toast
1 clove of garlic
4 tablespoons butter
Also:
Cream to garnish
Tomato flakes to garnish
Preparation:
1. Peel and dice the onions finely. Heat the oil in a frying pan and sauté the onions until translucent.
2. Cut the avocado in half and remove the pit and skin. Rub one half with lemon juice and wrap in plastic and chill. Puree the rest together with the steamed onions, the stock, the coconut milk and the cream. Season with salt, pepper and sugar to taste.
3. Put the soup in the fridge.
4. Cut the toast into cubes. Peel and halve the garlic.
5. Heat the butter in a pan and add the garlic and bread cubes. Toss and fry until the bread cubes have a golden brown colour. Remove the garlic.
6. Cut the remaining avocado half into thin slices.
7. Place the soup in plates, add a few slices of avocado and croutons and top with cream and tomato and garnish with cream and tomato flakes.
Preparation time approx.: 50 minutes
Nutritional values per serving approx.:
Calories: 658
Joule: 2755
Protein: 6,4 g
Fat: 61,5 g
Carbohydrates: 22 g
(FoodCentrale by ddp images)
