chilled avocado soup with chilli jam


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Cooking receipe to make chilled avocado soup with chilli jam under category General Recipes. You may find some video clips related to this receipe below.

chilled avocado soup with chilli jam

50g butter

1 onion peeled and finely chopped

2 garlic cloves peeled and finely chopped

1 stick celery finely chopped

1.2L chicken stock

4 ripe avocados peeled and chopped

3 heaped tbsp greek yoghurt

juice of a large lemon

150g red chillies deseeded sliced

150g onion peeled thinly sliced

150g granulated sugar

1 lemon quartered

For the soup melt the butter over a low heat and stir in the onion garlic and celery.

Saute gently for about 10 minutes then add half of the stock.

Cook for about 20 minutes stirring occasionally then cool.

Place the avocados in a blender with the remaining stock the vegetable mixture the yoghurt and the lemon juice. (You will probably need to do this in two batches.)

Process until smooth then add salt to taste.

Pour into a bowl cover and chill for 12 hours.

For the jam place the chillies onion sugar lemon and 100ml water in a saucepan and bring slowly to the boil.

Cook uncovered for 2030 minutes until thick and sticky.

Remove from the heat and discard the lemon.

Allow the mixture to cool.

To serve ladle the soup into filled soup bowls and top with a spoonful of the chilli jam.

The chilli jam can be made several days in advance and kept in the refrigerator

Serves 6

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