Avocado & Mint Soup
Jkath, I thought of you when I ran across this recipe. I haven't tried it yet but it sounds yummy!
6 scallions, sliced
1 clove garlic, minced
2Tbsp all purpose flour
2 1/2C vegetable stock
2 ripe avocados
2-3tsp lemon juice
pinch grated lemon peel
2/3C light cream
1-1 1/2Tbsp chopped fresh mint
salt & pepper to taste
6 fresh mint sprigs for garnish
Minted Garlic Bread
5Tbsp butter, softened
1-2Tbsp. chopped fresh mint
1-2 cloves garlic, minced
1 whole wheat or white French bread loaf
Over low heat, melt butter in a large pot. Add scallions & garlic & cook, stirring occasionally for about 3 minutes or until soft & translucent.
Stir in the flour & cook, stirring constantly, for 1-2 minutes. Gradually stir in stock, bring to a boil over medium heat. Reduce heat & simmer gently while preparing avocados.
Peel & chop avocados, add to soup with lemon juice & peel. Season to taste with salt & pepper. Cover & cook for 10 minutes, or until avocado is tender.
Let cool slightly then transfere soup to a blender & process until smooth. Pour into bowl.
Stir in milk & cream, adjust seasoning, then stir in mint. Cover & chill throughly.
For Minted Garlic Bread:
Beat mint & garlic into softened butter. Cut the loaf into slanting slices, but leave a hinge on the bottom crust. Spread each slice with butter & reassemble the loaf. Wrap in foil & heat in a preheated oven, 350F, for about 15 minutes.
Ladle soup into 6 bowls & garnish with mint sprigs. Serve with minted garlic bread.
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