Equipment
Ingredients
Aromatics & Base
- 15 g unsalted butter, melted
- 2 shallots, finely diced
- 1 garlic clove, minced
- 5 g curry powder
- 500 ml chicken stock, high quality
Finish
- 2 ripe avocados, pitted and scooped
- 100 ml light cream, single cream
- 15 ml lime juice
- 3 g salt
- fresh cilantro, chopped
Nutrition (per serving)
Method
In a heavy-bottomed pot, melt butter over medium heat. Add diced shallots and sauté until translucent and soft, avoiding browning.
Add the minced garlic and curry powder. Stir constantly for 60 seconds to bloom the spices and release their aroma without burning.
Pour in the chicken stock. Increase heat to bring to a simmer, then reduce heat and let gently simmer to marry flavors.
Remove the pot from the heat completely. This is crucial to prevent the avocado from becoming bitter. Stir in the scooped avocado flesh and light cream.
Using an immersion blender, blend the mixture directly in the pot until completely smooth and velvety.
Stir in the lime juice and salt. Taste and adjust seasoning. If the soup has cooled too much, return to very low heat briefly, but do not allow it to bubble. Garnish with cilantro and serve.
Chef's Notes
- Ripeness is key: The avocados must be buttery ripe. If they are firm, the soup will be grainy and lack the signature creaminess.
- Do not boil: Cooking avocado at high heat creates distinct bitter compounds. The soup should only be warmed gently.
- Texture adjustment: If the soup is too thick (depending on avocado size), thin it out with a splash of extra stock or water.
Storage
Refrigerator: 1 day — Avocado oxidizes quickly. Press plastic wrap directly onto the surface of the soup to prevent browning. Reheat very gently; do not boil.
Reheating: Warm on low heat to 60°C maximum to prevent bitterness.
