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Ingredients :
6 medium ripe avocadoes, peeled
2 litres/3½ pints vegetable stock
1 small onion, peeled and finely chopped
30ml/ 2 tbsp plain flour
125ml/ ¼ pint double cream
60ml/4 tbsp vegetable oil
2 corn tortillas, cut into small triangles and fried
until golden brown
to taste salt & freshly ground black pepper |
Method :
Heat the oil in a large saucepan and stir in the
flour, mixing to a smooth roux.
Continue cooking and stirring for a further 2-3
minutes, being careful not to allow the roux to brown.
Slowly, add the stock, reserving 250ml/ ½ pint
for use later, whisking to prevent lumps forming, until all the
liquid has been incorporated.
Continue cooking and when the thickened stock has
slightly thickened, remove from the heat and set aside.
In a bowl mash the avocadoes with a fork and blend
together with the remaining stock, then add to the mixture in the pan.
Stir in the onion and cream, season to taste and allow
to simmer for 10 minutes.
Pour into serving bowls and sprinkle with the tortilla
chips before serving.
* can also be served as a chilled soup. |