Shanna's Asparagus Avocado Soup
440 gm asparagus tips, tinned
1 x avocados
1 x lemons
1/4 cup flour, plain
2 tbl butter
4 cup chicken stock
300 ml cream
salt, pepper
Method :
Drain asparagus, cut off and reserve the tip of each spear (about 2 cm).
Puree the remaining asparagus with its liquid.
Peel and halve the avocado, removing stone. Slice thinly and sprinkle with lemon
juice to prevent discolouration.
Melt butter, stir in flour and cook, stirring, without browning, for two
minutes. Gradually stir in the hot stock, then add the pureed asparagus and
liquid. Stir in cream and reheat gently without boiling.
Serve each bowl topped with sliced avocado and asparagus tips.
This soup can be served chilled.