Creamy avocado cream soup
A creamy avocado cream soup with sesame seeds and fresh mint.
A delicious, creamy avocado cream soup. Season with sesame seeds and fresh mint.
Preparation
Preheat the oven to 225°C (435°F). Cut out the thawed puff pastry sheets with a star cutter (or a knife). Place them on a baking sheet lined with parchment paper, brush with a little water, and garnish with sesame seeds to taste. Bake in the preheated oven for 10 to 15 minutes.
Meanwhile, halve the avocado, remove the pit, scoop out the flesh, and dice. Finely chop the shallots and garlic.
Heat the olive oil in a pan and sauté the shallots and garlic. Add the avocado and stir for about 30 seconds. Deglaze the pan with water and add the vegetable stock cube. Simmer over low heat for about 5 minutes. Blend with an immersion blender until smooth.
Season the soup with the mint and lemon juice. Add salt and pepper to taste.
Divide the soup among bowls. Garnish with a dollop of sour cream and top with a puff pastry star. Serve immediately.
Variatietip
Voeg ook eens Hollandse garnalen toe, deze kun je rauw toevoegen of kort meekoken.
Ingredients
- 4 plakjes bladerdeeg (diepvries)
- 2 avocado’s
- 2 sjalotten
- 1 teen knoflook
- 125 ml zure room
- 1 el Munt
- Sesamzaad, naar smaak
- 1 groente bouillonblokje
- 1 tl citroensap
- 800 ml water
- 2 el olijfolie
- peper en zout, naar smaak
Supplies
- Baking tray
- Baking paper
- Star cutter
- Brush
- Hand blender
