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Ingredients
Herb-Avocado Soup
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 100 milliliters dry white wine
- 300 milliliters Vegetable broth
- 1 Cucumber
- 2 Avocados
- 2 sprigs Tarragon
- 200 grams Sour cream
- salt
- white peppers
- 1 splash lemon juice
- Red pepper flakes
- cilantro (for garnish)
Peel and finely dice the shallot and garlic. Heat the oil in a pan, and sauté both until translucent. Deglaze the pan with the wine, then pour in the broth. Simmer for 5-8 minutes, then remove from the heat and let cool.
Peel the cucumber and halve lengthwise. Scrape out the seeds with a spoon, then finely dice. Halve the avocados and remove the seeds. Cut the pulp into cubes. Rinse the tarragon, pat dry, and remove the leaves from the stems. Add the cucumber, avocado, tarragon, and sour cream (minus 4 tablespoons) to the pan with the broth, then puree completely. Season to taste with salt pepper, and lemon juice. Chill in the refrigerator for at least 1 hour.
Stir the soup before serving. Transfer the soup into bowls. Garnish with 1 tablespoon of sour cream, red pepper flakes, and cilantro and serve.
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |