Velouté d’avocats (Languedoc Sun N°28 / Provence Sun N°1)
Preparation: 10 mins
2 ripe avocados
300 ml of milk, not skimmed
300 ml water
1 small clove of garlic
1 tsp of curry powder
A pinch of chopped chives
1 chicken stock cube
1 tbsp spoon of olive oil
Salt and pepper
Remove the avocado ﬂesh and place in a blender with the squeezed lemon juice.
Add the curry powder, the peeled garlic clove, the olive oil and the milk.
Add the water ﬂavoured with the stock cube.
Season with salt and pepper according to taste.
Pour into individual ramekins.
Decorate with the chopped chives. Serve chilled.
It can be presented in small glasses (verrines) at the aperitif.
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