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  COAST CUISINE  

  AVOCADO AND ASPARAGUS SOUP

 

 Coastweek   Kenya


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'HOT' OR 'COLD' - AN EXCELLENT
LOW-CHOLESTEROL PREPARATION

AVOCADO AND ASPARAGUS SOUP

Coastweek - - From the flesh pots of New York a former Mombasa
Academy
student writes:
Mombasa
Academy
student writes:
"Here is an excellent, low-cholesterol green
soup. It is delicious served hot, but is also great served cold."

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INGREDIENTS: (serves two)

  • one medium onion chopped

  • three cloves of Garlic pressed

  • three tablespoons Olive Oil

  • seven sprigs of asparagus chopped

  • one whole avocado chopped

  • two cups Chicken Stock

  • half a cup Pistachio Nuts (with the shells removed)

  • sprig of Basil

  • quarter of a wine glass sherry

  • quarter of a wine glass cup Saki

  • one table spoon of milk

  • juice of one lemon

  • half a tea spoon nutmeg

  • salt and pepper (to taste)

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PREPARATION:

  1. Heat oil and fry onion and garlic until cooked through.

  2. In another pot, boil the chopped asparagus in the chicken stock for a few minutes until your onion and garlic are ready frying (if the avocado is not ripe you can add it to the asparagus at this stage).

  3. Put the pistachio nuts in the blender and crush completely.

  4. Add the onion and garlic, the asparagus in stock and the avocado, and five or six large basil leaves.

  5. Liquidize completely until it is silky smooth.

  6. Pour the liquidized mixture back into a pot and cook for about half an hour on low heat.

  7. Add the sherry, saki, milk, nutmeg and pepper, and stir.

  8. Then add the lemon and salt last, to taste.

  9. Cook for another ten minutes or so.

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We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

 

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