|
Serves:
6 |
Cooking:
15 minutes |
|
Preparation:
10 minutes |
|
Ingredients:
|
6 medium |
ripe
avocadoes, peeled |
|
2
litres/3½ pints |
vegetable stock |
|
1 small |
onion,
peeled and finely chopped |
|
30ml/ 2 tbsp |
plain flour |
|
125ml/
¼ pint |
double cream |
|
60ml/4 tbsp |
vegetable oil |
|
2 |
corn
tortillas, cut into small triangles and fried until golden brown |
|
to taste |
salt &
freshly ground black pepper |
Method:
Heat the oil
in a lrage saucepan and stir in the flour, mixing to a smooth roux.
Continue
cooking and stirring for a further 2-3 minutes, being careful not to
allow the roux to brown.
Slowly, add
the stock, reserving 250ml/ ½ pint for use later,
whisking to prevent lumps forming, until all the liquid has been incorporated.
Continue
cooking and when the thickened stock has slightly thickened, remove
from the heat and set aside.
In a bowl mash
the avocadoes with a fork and blend together with the remaining
stock, then add to the mixture in the pan.
Stir in the
onion and cream, season to taste and allow to simmer for 10 minutes.
Pour into
serving bowls and sprinkle with the tortilla chips before serving.
* can also be
served as a chilled soup.