|Peel and chop two good sized ripe avocados, process in blender with one cup of chicken stock (preferably homemade), taken from a total of app. 1 liter of stock.|
|Sautee in butter 1or 2 minced clove(s) of garlic (depending on their size), 1 or 2 spring onions, 1 very small piece of ginger (about hazelnut size) and 2 green chilies, all finely chopped .|
|Add remaining chicken stock and juice of 1 lime to soup stock, bring to boil and let simmer on low heat for a few minutes.|
|Stir in blended avocado mixture, (a whisk comes in handy) and continuing to stir, carefully heat soup on low heat, without letting it reach boiling point. Add salt to taste and a pinch of white pepper. Stir in 2/3 cup of sour cream (crème fraiche) and 1/3 cup of finely chopped coriander leaves.|
|Garnish suggestions: almond slivers fried in butter, crumbled unflavored nacho chips or roasted corn tortilla pieces; a bit of sour cream dusted with a pinch of paprika. A small tomato cut into a long strip and fashioned into a rose by winding it around its end also might look pretty, though its swimming properties would have to be tested first. Check your fridge and cupboards, you might come up with some adventurous surprise garnishes.|
|If you have some nasturtium growing around your place, put one flower afloat in each soup bowl. Nasturtium flowers are edible. Don't use if you have ever treated your plants with pesticide.|
|Variation: In case you, some of your guests or family members don't like the taste of fresh coriander leaves, substitute chopped parsley (preferably the Italian variety with the bigger, straight leaves).|
This delicious soup is an adaption of a Mexican recipe.