Lynn's Avocado Chili Jam Soup
50 gm butter
1 x onion peeled and finely chopped
2 clv garlic peeled and finely chopped
1 stk celery finely chopped
1 1/5 lt chicken stock
4 x ripe avocados peeled and chopped
3 x heaped tbsp greek yoghurt
1 x juice of a large lemon
150 gm red chillies deseeded sliced
150 gm onion peeled thinly sliced
150 gm granulated sugar
1 x lemon quartered
Method :
For the soup melt the butter over a low heat and stir in the onion garlic and
celery.
Saute gently for about 10 minutes then add half of the stock.
Cook for about 20 minutes stirring occasionally then cool.
Place the avocados in a blender with the remaining stock the vegetable mixture
the yoghurt and the lemon juice. (You will probably need to do this in two
batches.)
Process until smooth then add salt to taste.
Pour into a bowl cover and chill for 12 hours.
For the jam place the chillies onion sugar lemon and 100ml water in a saucepan
and bring slowly to the boil.
Cook uncovered for 20-30 minutes until thick and sticky.
Remove from the heat and discard the lemon.
Allow the mixture to cool.
To serve ladle the soup into filled soup bowls and top with a spoonful of the
chilli jam.
The chilli jam can be made several days in advance and kept in the refrigerator
Serves 6