320. HOT AVOCADO CREAM with BACON CRUMBLE

makes 6-8 servings

NOTE: change sizes or US/metric


4 tablespoons butter
4 tablespoons cornflour
1 1/2 liters strong home-made chicken stock
salt
milled black pepper
2 large ripe avocados, skinned,stoned and pureed
65 ml fruity white wine
125-250 ml cream
2 tablespoons crisped bacon, crumbled
3 sprigs fresh coriander

Melt butter in a saucepan. When hot and bubbly, stir in cornflour and continue to stir until mixture turns golden. Gradually add chicken stock, whisking constantly to smooth away any little lumps.
Sprinkle with salt and pepper. Remove from stove. Add avocado puree, white wine and cream. Reheat carefully, but do not allow to boil. Transfer to a heated soup tureen and sprinkle with crisped bacon crumble. To serve, ladle into heated soup plates and garnish with fresh coriander.


courtesy of: Chef Julie, Scottburgh, KZN, South Africa