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Chilled Avocado and Lime Soup
3 Ripe avocados
1 Lime; juice of
2 Cloves garlic; mashed with a little salt
600 ml Light chicken or vegetable stock; (1 pint)
4 Stems of flat leaf parsley; (4 to 5)
150 ml Double cream; (1/4 pint)
1 Handful freshly chopped chives
Peel and stone the avocados. Blend in a liquidiser or processor with
the parsley, garlic, lime and half the stock until smooth. Pass
through a fine sieve. Add the rest of the stock and cream. Season to
Chill for at least 2 hours before serving topped with a swirl of
cream and a scattering of chives.
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