Pea and avocado soup
Ingredients
- 2 onions, prepared and chopped
- rapeseed oil
- 200 g peas (frozen)
- 500 ml vegetable stock
- salt
- 1 ripe avocado, peeled, cored, chopped
- 2 tbsp lime juice
- small handful fresh coriander leaves, shredded (optional)
Method
- In a saucepan, heat oil over moderate heat, add onion, sweat until softened. Add peas and stock, bring to the boil, reduce heat slightly, simmer for 10 minutes. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Add avocado and coriander (if used), blend again, season to taste with salt and lime juice. Refrigerate for at least an hour, serve chilled.