Iced Lettuce And Avocado Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups | 1 | Servings | ||
INGREDIENTS
| Vogue Winter'88 | ||
| 1 | c | Fresh or frozen peas 1 s |
INSTRUCTIONS
small lettuce, broken in pieces 2 potatoes, diced 3 chopped shallots 5 chicken stock cubes 3 cups boiling water 1 avocado, peeled Juice of 1/2 lemon, strained 1 1/4 cups cream salt and pepper Garnish: a little whipped cream chopped chives To make the soup: place peas, onion, lettuce, potatoes and shallots in a saucepan with the chicken cubes and water and simmer until tender. Allow to cool slightly. Puree the soup in a blender in 2 or 3 batches, adding the avocado flesh and lemon juice. Stir in the cream and season with salt and freshly ground pepper to taste. Pour into a bowl, cover and chill in the refrigerator. To serve: pour the soup into chilled plates and garnish with a little whipped cream and a scatter of chopped chives. Bon Appetit-Exec.Chef Magnus Johansson EXEC.CHEF MAGNUS JOHANSSON From: Sherree Johansson Date: Fri, 08-1 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 144.7mg
Potassium: 205mg
Carbohydrates: 18.3g
Fiber: 6g
Sugar: 6.7g
Protein: 7g