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Avacado Soup
Nb persons: 8
Yield:
Preparation time:
Total time: 30minutes
Source: GMA
| 1 large | leek |
| 3 tablespoons | olive oil |
| 3 medium | celery stalks, roughly chopped |
| 1 large | onion, roughly chopped |
| 2 | bay leaves |
| 1qt | chicken broth |
| 1/2 teaspoon | ground coriander |
| 1/4 teaspoon | ground cumin |
| 1 large | ripe Hass avocado, pitted, peeled, and mashed |
| 1 | lime, Juice of |
| Salt and freshly ground black pepper, to taste | |
| 1 small bunch | scallions, finely chopped |
| 1 small bunch | cilantro, finely chopped |
Directions
Trim the root end of the leek, cut off the tough green leaves, cut the leek in half lengthwise, and rinse well to remove any grit. Roughly chop the leek.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the leek, celery, and onion and cook for about 5 minutes, or until the vegetables soften.
Add the bay leaves, stock, coriander, cumin, avocado, and lime juice and simmer for about 10 minutes. Season with salt and pepper to taste. Ladle into bowls and serve topped with the chopped scallions and cilantro to taste.
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