Ingredients
100g butter
1 leek (washed and sliced)
1 clove garlic (chopped)
1L chicken or vegetable stock
2 avocados (halved and peeled)
½ bunch parsley Salt and pepper to taste
100ml coconut cream to garnish
Method
1
Melt the butter in a saucepan and sauté the leeks and garlic without colour until soft.
2
Add the stock and bring to the boil, add avocado, parsley and season.
3
Place into a blender and blend until smooth.
4
Serve in shot glasses and garnish with a spoon full of coconut cream.
TIP
5
Froth up with a hand blender and serve cold for a refreshing summer dish or serve as an amuse-bouche
Ingredients
100g butter
1 leek (washed and sliced)
1 clove garlic (chopped)
1L chicken or vegetable stock
2 avocados (halved and peeled)
½ bunch parsley Salt and pepper to taste
100ml coconut cream to garnish
Directions
1
Melt the butter in a saucepan and sauté the leeks and garlic without colour until soft.
2
Add the stock and bring to the boil, add avocado, parsley and season.
3
Place into a blender and blend until smooth.
4
Serve in shot glasses and garnish with a spoon full of coconut cream.
TIP
5
Froth up with a hand blender and serve cold for a refreshing summer dish or serve as an amuse-bouche