Avocado soup
Instructions
Melt butter, add leeks into rings and make them wilt, season with pepper and add the diced potatoes and fry them for a few minutes.
Sprinkle with 1/2 l of hot water and 2 tablespoons of milk, add nuts and cook for about 25 minutes.
Navigate to the Blender, add the chopped parsley, avocado puree and pulp the remaining milk.
Just heat and serve.
Ingredients and dosing for 4 persons
- 400 g of potatoes
- 2 leeks
- 1 large ripe avocado
- 1 sprig of parsley
- 2 dice
- 50 cl of milk
- 40 g of butter
- Salt
- White pepper