Spicy Tomato Soup with Avocado Cream

Name: Spicy Tomato Soup with Avocado Cream
Yield: Serves 8
Ingredients: 2 oz/56 g butter or 3 tbsp oil (I use olive); 2 oz/56 g butter or 3 tbsp oil (I use olive); 2 oz/56 g butter or 3 tbsp oil (I use olive); Salt and freshly ground black pepper; Salt and freshly ground black pepper; Two 15-oz/420-g tins of tomatoes; 1 tsp sugar; 2 leeks, trimmed and chopped; 1 stick of celery, chopped; 2 medium onions, skinned and chopped; 1 carrot, peeled and chopped; A pinch of salt and a grinding of black pepper; A pinch of salt and a grinding of black pepper; Lemon juice to taste – about 2 tsp; 1 whole small garlic clove, or ½ larger clove, skinned and chopped; 1 whole small garlic clove, or ½ larger clove, skinned and chopped; 2 avocados, stoned, flesh scooped out; 2 pints/1.1 litres good chicken stock; 2 dried chillies

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Ingredients

2 oz/56 g butter or 3 tbsp oil (I use olive

Starter
Soup
Gluten-free

Method

Melt the butter or heat the oil in a large saucepan, add the chopped onions and cook for about 5 minutes, stirring occasionally. Then add the other chopped vegetables to the pan and continue to cook for a further 5–10 minutes. Add the tinned tomatoes, the seasonings, the chillies and the chicken stock. Half-cover the saucepan with a lid, and let the soup simmer gently for about 45 minutes. Cool