BEEF AND AVOCADO SOUP
Boneless beef – 400g (cooked and shredded) I used Brisket.
Chicken Stock – 1.6 L
Garlic – 3 cloves (finely chopped)
Dried chipotle chillies – 2 off (finely sliced)
Avocado – 1 off
Lime juice – 2 tbsp
Spring onions – 5 off (finely sliced)
Coriander leaves – 2 tbsp(roughly chopped)
Salt – As required
DIRECTIONS
For preparing chicken and avocado soup, boil the stock in a large vessel with garlic and chipotle chillies.
Cut the avocado in half around the stone and remove the stone. Peel off the skin, dice the flesh and immediately toss in lime juice to prevent discolouration.
Arrange the spring onions, beef, avocado and coriander leaves in the bottom of a large serving bowl.
Ladle the hot stock over it.
Beef and avocado soup is ready.
Source & Foto: Andre Steenkamp
