Mix the flesh of the avocados in the blender with a few
spoonfuls of sorrel from a jar, chicken stock and lemon juice to
taste.
Season with pepper, salt and allspice. Stir sour cream through
the puree and put away in a cool place. Fill with verrines and
set aside in a cool place.
Before serving: decorate with sliced radishes, tufts of
watercress and a piece of lemon.
cold soup of avocado and sorrel
radishes
watercress
olive oil
pepper & salt
piment d'Espelette
taste and tradition
the fiery passion
Mix the flesh of the avocados in the blender
with a few spoonfuls of sorrel from a jar,
chicken stock and lemon juice to taste.
Season with pepper, salt and allspice. Stir sour
cream through the puree and put away in a cool
place. Fill with verrines and set aside in a cool
place.
Before serving: decorate with sliced radishes,
tufts of watercress and a piece of lemon.
cold soup of
avocado and sorrel
radishes
watercress
olive oil
pepper & salt
piment d'Espelette
taste and tradition
the fiery passion
