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- 2 AVOCADOES, peeled and stoned
- 1/2 ONION, chopped
- 1 CLOVE GARLIC, chopped
- 3 CUPS CHICKEN STOCK
- 2 RED PEPPERS, chopped
- 1 CUP CREAM
- HANDFUL SALTED ALMONDS, chopped
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Stir fry the onion
and garlic 5 minutes. Add the potato pieces and stir fry 3 minutes more.
Add the stock, the masala, the curry, the ginger and the vinegar, bring
this to the boil and simmer for 25 minutes. Puree the soup, heat it,
add the spinach and heat until it has shrunk. Add pepper and salt to
taste. Sprinkle the soup with coriander.
There are many recipes
for potato soup, and the soup is popular in many countries. The Worldcook
site has not only this Tibetan soup, but also recipes for
Danish,
Dominican an
German potato soup.
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Puree the avocadoes.
Stir fry the onion, garlic and pepper 5 minutes. Add the stock and the
avocado puree, bring to the boil and simmer for 2 minutes. Add the cream
and pepper and salt to taste and stir. Refrigerate for 3 hours. Sprinkle
the soup with nuts before serving.
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