News that Tesco now sells frozen avocados provoked a mixed reaction amongst the people I know, but it’s true that avocados are pesky things when it comes to food waste. Unripe one second, practically past it the next, it’s hard to time their consumption correctly to get them at their best.
My efforts in that direction were recently foiled. An avocado arrived in our veg box, and I patiently waited it for it to ripen. But at that crucial moment life interfered and I was eating elsewhere when it finally did (Ryan doesn’t like avocados, so I save them for when he’s not home!).
Faced with an overripe avocado issue, I tried something I’ve never done before – cooking one. And so my Avocado Soup was born.
1 tsp dried dill (or use 1 tbsp chopped fresh dill if you have it)
1 clove garlic, minced
1/2 onion, finely chopped
1 overripe avocado, roughly chopped
2 handfuls leftover salad leaves
500ml chicken stock (mine was from a stock cube; use veggie stock if you prefer)
black pepper for seasoning
Making it follows the usual drill: gently fry the onion and garlic in a little bit of oil until they’re soft and golden. Then throw in the rest of the ingredients and simmer for about 10 mins. Nothing in this soup requires long cooking, so then it’s simply a matter of blending it smooth and serving.
It has to be said… this soup didn’t produce the most appetising smell I’ve ever encountered (possibly because I did burn the garlic a bit), and with its fresh green colour… I wasn’t expecting too much. Still, I served it with a nice, cheffy drizzle of olive oil and a hunk of freshly made Cobber loaf – made from Wessex Mill Cobber flour and the breadmachine’s French bread recipe.
And OMG! It’s delicious! This is now probably my favourite way to eat an avocado. It’s smooth and creamy and tasty and seems entirely decadent for something I Wombled from the contents of the fridge. Now I just need another avocado…. One made two portions, and the second sat in the fridge for a couple of days and that worked quite nicely. I didn’t try and freeze any to see what would happen if I did.
You could always serve it chilled, as a summer starter.
What do you think – avocado soup – hot or not?