- 150g IQF Avocado dices
- Lemon Juice
- Pepper
- Nutmeg
- 1 litre chicken or veg stock
- salt
- 2 egg yolk
- 300 ml cream
- sliced cherry tomatoes for garnish
Set aside some of the avocado dices and squeeze some lemon juice over them, this will be used as a garnish.
Blend the remaining avocado with a small amount of lemon juice.
Heat the avocado puree with a pinch of pepper and nutmeg.
Add the stock and season with salt, if needed.
Mix the egg yolks and cream together then add a spoonful of the hot soup with the cream.
Once mixed together add this to the rest of the soup whilst stirring.
Remove from heat immediately and stir in the remaining avocado, garnish with fresh sliced tomato’s.