Avocado soup (Avocado Soup) – Portion for 1 persons
1/2 small onion, finely chopped
ok. 1 teaspoons of oil (tooth. possibilities)
1/2 ripe avocado
broth (as possible)
150 ml of water
a pinch of salt and freshly ground black pepper (at your discretion)
Simmer the onion in oil over low heat 2 minutes, not allowing it to brown. Peel the avocado thinly, cut in half and remove the stone. Cut the flesh into pieces and mix with the stewed onion, broth and water. The soup should have the consistency of cream, and when it is a bit too thick, you can add water. Pour the soup into a pot and heat it up 3 minutes. Season to taste and serve immediately with croutons.
POSSIBILITIES
Oil: sunflower, saffron or other allowed
Broth: domestic or allowed, to taste
CAUTION: This soup must be served immediately after preparation, otherwise it will lose color. It has a delicate flavor and a beautiful green color with a shade of sage. Although it is an exquisite dish, it is only enough to prepare it 7 minutes.
Cress soup (Watercress Soup) – Portion for 2 people
1/2 medium onion cut into thin slices
2 teaspoons of oil (tooth. possibilities)
1/2 a bunch of watercress (along with the tails)
300 ml of water
broth (tooth. possibilities)
pinch of salt
Soften the onion in oil. Wash the cress thoroughly and change it, discarding yellowed leaves. Coarsely chop and mix with fried onion and water.
Pour the soup into a pot of broth. Bring to a boil and cook over low heat 8-10 minutes. Season to taste. Serve hot or cold.
POSSIBILITIES
Oil: sunflower or safflower
Broth: domestic or allowed, to taste
CAUTION: Very nutritious, dark green soup, tasty both hot and cold.