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Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
1 cup cobnuts, crushed
2 garlic cloves, halved
5 oz. avocadoes, peeled, cored and diced
2 cups vegetable bouillon
1 tsp. nutmeg
1/2 cup Calvados or Calvabec
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
herby croutons to serve
METHOD:
Fry onion and garlic in butter until softened, about 3 minutes. Put cobnuts butter and onion mixture in a blender. Blend until smooth.
Put cobnuts mixture into a deep pan. Add avocadoes, vegetable bouillon, nutmeg, Calvados or Calvabec, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Serve hot topped with herby croutons.
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