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4 servings
Ingredients:
2 avocado - peeled, pitted and diced1 tablespoon chopped shallots1 tablespoon olive oil2 cups chicken stock1 cup heavy cream salt and pepper to taste1/4 teaspoon ground nutmeg1 tomato - peeled, seeded and diced
Instructions:
Puree avocado in a blender or food processor until smooth.Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth.Stir in salt, pepper and nutmeg; adjust seasonings to taste.Chill for at least half an hour before serving.Garnish with diced tomato.
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