| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
French |
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Ripe avocados |
| 1 |
|
Lime |
| 4 |
|
Spring onions |
| 1 |
lg |
Pack ready to use baby spinach |
| 575 |
ml |
Chilled chicken or vegetable stock |
|
|
A few drops tabasco |
|
|
A dashof Worcestershire sauce |
|
|
Salt and pepper |
|
|
Lightly toasted French bread and Boursin |
|
|
; naturel or other cream |
|
|
Cheese |
INSTRUCTIONS
TO SERVE
Halve, peel, stone and coarsely chop the avocados. Squeeze the juice
from the lime and sprinkle a little over the avocados. Snip the
spring onions into short segments.
Whiz the avocados with the spring onions, lime juice and almost all
the spinach leaves. Add a little chilled stock and whiz. Pour into a
large bowl, add enough stock to get a runny but thick consistency.
Season to taste with Tabasco and Worcestershire sauce, salt and
pepper.
Pour into individual bowls, add a few ice cubes if you like. Garnish
with a few finely snipped spinach leaves.
Serve chilled with toasted French bread spread with Boursin naturel or
other good cream cheese.
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