Classic Cold Avocado Soup
|Plain flour||1 Ounce|
|Chicken stock||1 1⁄2 Pint|
|Freshly ground black pepper||To Taste|
|Green pepper||1 Small, cored, seeded and chopped|
|Chopped parsley/Snipped fresh chives||1 Tablespoon (To Garnish)|
Melt the butter in a saucepan. Stir in the flour and cook gently over a low heat for about 3 minutes, without browning. Remove from the heat and gradually stir in the milk, then the stock. Add the salt, pepper and green pepper and bring to the boil. Simmer, covered, for 15 minutes.
Meanwhile, halve and stone the avocado. Scrape out the flesh and mash to a smooth cream. Mix some of the thickened stock with the avocado and stir it back into the pan. Cook the soup for a few minutes but do not boil it. Strain to remove the green pepper. Allow to cool. Serve garnished with parsley or chives. Take to the picnic in a vacuum flask.