Avocado Mint Soup

1. melt butter or possibly light butter in large heavy-bottomed saucepan. Add scallions and garlic cloves and sauté over low heat, stirring occasionally, until soft and translucent, about 3 min.

2. add flour and make stirring 1 to 2 min. gradually add clear soup, then bubble. Lightly bubble and in the meantime prepare the avocados.

Remove the skin from the avocados, remove the stones and roughly dice them. Add to soup with juice of one lemon, zest and spices. Cover and simmer gently for about 10 minutes until everything is cooked together.

Allow the soup to cool, then strain through a sieve or blend in a food processor or hand blender until creamy. Pour into a suitable bowl.

Mix in the milk and whipped cream, season to taste, then stir in the mint. Cover and cool thoroughly.

6. garlic bread: soften butter, fold in mint and garlic. Score bread diagonally, but do not cut through. Brush all incisions with butter. Wrap in foil and place about

15 min in a heated oven at 180 °C / gas mark 4.

7. garnish the soup with mint sprigs and bring to the table with the garlic mint bread.

A rich, creamy soup made from avocados, enhanced with a touch of chopped mint. Serve chilled in summer or possibly hot in winter.

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