Quick Entrees

Guacamole soup

Name: Guacamole soup
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Yield: 10
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 1 garlic clove, finely chopped; 1 long green chilli, seeded, chopped; 1.25L (5 cups) salt reduced chicken stock; Flesh of 2 large or 3 small ripe avocados; 1/3 cup coriander leaves; Sour cream, to serve; 1 small red onion, halved, thinly sliced; 1/4 cup (60ml) white wine vinegar; 2 teaspoons caster sugar

Rate now

1h 15m

20m

Jump to recipe

This avocado soup paired with pickled onion makes a fabulous starter to your gourmet dinner party.

1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 long green chilli, seeded, chopped
1.25L (5 cups) salt reduced chicken stock
Flesh of 2 large or 3 small ripe avocados
1/3 cup coriander leaves
Sour cream, to serve

Pickled red onion:

1 small red onion, halved, thinly sliced
1/4 cup (60ml) white wine vinegar
2 teaspoons caster sugar

Method

1.

For the pickled onion, mix ingredients in a small bowl with 1 teaspoon of salt. Cover and set aside to marinate for at least 1 hour, then drain.
2.

Heat the oil in a pan over medium heat.
3.

Cook the onion, stirring, for 1-2 minutes. Add the garlic and chilli, and cook for 1 minute. Add stock and bring to the boil. Reduce heat to medium-low and simmer for 5 minutes. Cool slightly, then transfer to a blender and blend with the avocado and coriander until smooth. Return to a clean pan, season to taste and warm gently over low heat. Serve soup topped with a swirl of sour cream, a little pickled onion and freshly ground black pepper.