Transform ripe avocados and fresh shrimp into a velvety soup that's both elegant and effortless. This recipe, straight from the experts, proves you don't need fancy ingredients for restaurant-quality results.
Ingredients
– 2 avocados
– 1 spring onion
– Chicken stock cube
– 4 bulbs of garlic
– Shrimp
– Pepper, salt and chives
Preparation
1. Puree 2 avocados until smooth.
2. Stir in 1 tbsp olive oil, 1 finely chopped spring onion, and 3/4 l garlic stock (made from 1 l chicken stock and 4 whole bulbs of garlic).
3. Puree everything again for a creamy texture.
4. Season with salt and pepper to taste.
5. Ladle into bowls, divide the shrimp on top.
6. Let cool slightly, then sprinkle with chives.
This standout recipe is from The Soup Book by Irma Puma and Anne Reinke, €24.95 via Bol.com.
