Chicken and avocado soup

• porcje: Serves 4-6

Składniki

2 avocados, pitted and chopped

2 tbsp lemon or lime juice

2 tbsp olive oil

2 garlic cloves, crushed

1 onion, chopped

1 jalapefio pepper, deseeded and finely chopped

750mI chicken stock

400g chicken fillets, cut into strips

120mI cream

Salt and black pepper

To serve:

Sour cream

Coriander, chopped (optional)

BLT ciabattas

Wskazówki

1 In a small bowl, combine the avocados and lemon/ime juice. Stir to coat the avocado in the juice, then set aside.

2 In a large pan, heat the Olive oil over a medum heat. Add the garlic, onion and jalapeno and cook for 4-5 minutes until softened but not brovvned.

3 Add 500ml of the stock and bring to a boil. Reduce the heat, add the chicken pieces and simmer for 8-10 minutes. Remove from heat and let cool slightly.

4 In the bowl of a food processor, combine the avocado and emon/lime juice mixture, the remaining chicken stock and the cream. Whizz until smooth.

5 Add the purée into the pan with the chicken and vegetable mixture and stir to combine.

6 Season with salt and black pepper. Finish with a dollop of sour cream and some chopped fresh coriander. Serve with the BLT.