Avocado and coconut starter

100g butter

1 leek (washed and sliced)

1 clove garlic (chopped)

1L chicken or vegetable stock

2 avocados (halved and peeled)

½ bunch parsley Salt and pepper to taste

100ml coconut cream to garnish

Melt the butter in a saucepan and sauté the leeks and garlic without colour until soft.

Add the stock and bring to the boil, add avocado, parsley and season.

Place into a blender and blend until smooth.

Serve in shot glasses and garnish with a spoon full of coconut cream.

TIP

Froth up with a hand blender and serve cold for a refreshing summer dish or serve as an amuse-bouche