Recipe taken from the Club Cook Book 2005

Avocado Soup

This recipe was submitted by Mariza Jurgens.  Cooking Time approx. 30 minutes


    • 30g (1½ oz) butter
    • 1 small onion, finely chopped
    • 1 green pepper seeded and finely chopped (optional)
    • 2 tbsp flour
    • 1 cup warm milk
    • 1 cup chicken stock
    • 1 ripe avocado mashed
    • Salt and pepper
    • Chopped chives for garnish


  1. Melt the butter in a medium sized saucepan and gently fry the onion and green pepper until soft.
  2. Remove from the heat. Stir in the flour and gradually stir in the milk.
  3. Return to the heat and bring to boil.
  4. Add the chicken stock and cover with a lid and let simmer for 20 minutes.
  5. Blend a little of the hot soup with the mashed avocado.
  6. Stir in the remaining soup and season to taste.

This soup can be served chilled or hot.


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