Avocado And Chicken Soup
|Onion||1 , finely chopped|
|Potato||1 Large, diced|
|Chicken stock||3 1⁄2 Cup (56 tbs)|
|Canned corn kernels||310 Gram, drained (1 Can)|
|Cooked shredded chicken||2 Cup (32 tbs)|
|Cracked black peppercorns||1 Teaspoon|
|Cream||1⁄4 Cup (4 tbs)|
|Avocado||1 , peeled, stoned, sliced|
1. Cook onion and butter in large bowl on HIGH for three minutes. Stir in potato and half a cup of the stock, cover, cook on HIGH for six minutes.
2. Stir remaining stock, corn, chicken and pepper into potato, cover, cook on HIGH for ten minutes, stirring twice during cooking time.
3. Spoon soup into individual serving bowls, swirl in the cream or use some skimmed milk if you prefer and top with avocado slices.