the in-laws visited last night for dinner and, naturally, i did my best to keep them happy. they're foodies – a passion we share – but as you've probably gathered from my blog, the sweetie and i eat out quite a bit.
not that i cannot cook... i can. we just usually have simple salad meals at home, and when people show up, i'd rather serve them something slightly more purposeful than a salad topped with cheese and nuts.
i love to cook, but am impatient with preparing food. there are certain dishes i love to make when i have a room full of people, and when i started this blog, i wanted to share more of my favorite recipes. for some reason i failed to do so. better late than never, i guess.
here's a real crowd pleaser in the form of avocado and mint soup. works both hot and cold, it is a rich and creamy concoction that is incredibly easy to prepare. serves four as a light meal or six as a starter.
3 tbsp butter
6 spring onions sliced
1 garlic clove crushed
25g basic flour
6 dl vegetable stock
2 ripe avocados
3 tbsp lemon juice
1 tsp grated lemon rind
1,5 dl milk
1,5 dl (light) cream
2 tbsp chopped fresh mint
salt + pepper
mint (and avocado oil) to garnish
1. melt the butter in a large saucepan, add spring onion and garlic, fry gently for a few minutes until soft. do not brown.
2. stir in flour and cook a couple of minutes. stir the vegetable stock in gradually and bring to the boil. let simmer 7-10 minutes.
3. add chopped avocado flesh, lemon juice, lemon rind, salt and pepper to the saucepan, cover and let simmer for 10 minutes until tender.
4. remove from heat, allow to cool for a while and smooth with a blender of your choice. stir in milk and cream and chopped mint, adjust seasoning.
5. chill or heat depending on your choice of serving temperature.
6. garnish with fresh mint and a few drops of avocado oil.
when you're asked to share the recipe every time you serve a dish, you're on to something. this is one of them. enjoy!