Approx cost: €0.90
Approx calories (per serving): ~340
Approx preparation time: 5 minutes
[dropcap style=”font-size: 60px; color: #0B0B61;”]Happy Saturday everyone! I’ve been busy last night making something exceptionally rich and delicious, covered in caramel and chocolate – photos and the recipe coming later in the week but for now I thought I’d share this little gem with you. The optimistic title is no lie. The whole soup, from start to finish, takes only 5 minutes – or less. The only “pre-requisite” is that you have good stock on hand. Because the entire soup is just two ingredients, the stock used makes a massive difference to the final taste. Use a good chicken or beef stock if you want a good meaty flavour – alternatively use vegetable stock if you want to keep the whole thing vegetarian/vegan-friendly. When I talk of stock, of course – I mean preferably something you’ve made up yourself at home. If you don’t have home-made stock you can absolutely use a stock-cube and water. The result is still good, although obviously, no bouillon cube is ever going to beat the home-made stuff in taste stakes!
Depending on where you live in the world and time of year, avocadoes can vary in price a lot. I was lucky to be able to get a little sack of 3 or 4 for a bit under €2. If you look carefully they’ll often sell un-ripe ones which you need to ripen yourself at home at a price far below the cost of ready to eat ones. Considering it takes 2 or 3 days in a window-ledge to ripen them up it’s hardly a big deal for such good savings. I had misgivings about the soup at first – my wife introduced me to it – and I couldn’t believe that something so simple would be so good, but let me assure you – this stuff is darn good. Frothy and light, with the delicious, creamy taste of avocado – it would be just perfect with a dollop of crême fraiche on top and some chopped chives – maybe some parmesan chips too. Enjoy your day and I’ll see you all on Monday for the quiz results (Speaking of which, if you didn’t already, remember my competition for my One Year anniversary ends tomorrow at 10pm CEST!)
- 2 Full bowlfuls of good home-made stock, or 2 bowls of water and 1 stock cube
- 2 Avocados
- A little cream or milk (can be omitted to keep soup Vegan-friendly)
- Put the stock in a large, deep pan and bring to the boil. If you using water and a stock cube then simply add the water and stock cube together into the pan and bring to the boil, stirring occasionally to ensure the stock cube is broken up. While the stock is heating up, peel and remove the pits from the avocados.
- Once boiling, remove the stock from the heat. Transfer the avocados into the stock and blend well using a hand blender (immersion blender). Even when the avocados have been blended in, continue to mix to froth up the soup a little. If desired, you can also add in a dash of cream or milk. Ensure you don’t return the pan to the heat once the avocados have been added.
- Season to taste with a bit of salt and pepper and blend up again quickly before pouring into two bowls. Serve with some crême fraiche and chopped chives on top if desired, and some nice bread and enjoy!