James's Avocado Caviar Soup
1 x avocado (preferably hass) peeled and sectioned
200 x to 300ml milk
1 x salt and white pepper
1 pch caster sugar
2 tbl salmon roe caviar or tonburi (mountain caviar)
Method :
Puree the avocado and milk.
The consistency of the soup changes depending on the speed of your blender so
start slowly and increase the speed until you get the consistency you like. Once
it reaches the desired thickness add salt and pepper to taste and the sugar.
Pour into bowls and serve topped with salmonroe caviar or tonburi.
We serve this soup in small cups. You can increase the quantities to make a more
substantial entree. If you are making ahead and keeping in the fridge put some
clingfilin on the surface of the soup to prevent oxidisation. Its consistency
also changes once chilled. Tonburi is a japanese fern. If unavailable use salmon
roe caviar.
Makes 4 starter size portions