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Avocado and coconut starter

Yields1 Serving

 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
1

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

2

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

3

Place into a blender and blend until smooth.

4

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

TIP
5

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

Nutrition Facts

0 servings

Serving size