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Avocado Soup - Avokadosop
Nicola Diener of Warmbaths is synonymous with the well-known Dry Dock Seafood Restaurant just outside Warmbaths. Eugene Diener, owner of the restaurant, is the actual chef at Dry Dock, while Nicola prefers making dishes that do not take more than an hour to prepare. This cold avocado soup (enough for four people) is therefore one of her favourites.
Nicola Diener van Warmbad is sinoniem met die bekende Dry Dock Seekosrestaurant net buite die dorp. Eugene Diener, eienaar van die restaurant, is die sjef by die Dry Dock, terwyl Nicola verkies om geregte te maak wat vinnig voorberei word. Hierdie koue avokadosop (genoeg vir vier mense) is daarom een van haar gunstelinge.
Ingredients:
3 ripe avocados
1 cup cream
3 cups chicken extract
80ml lemon juice
salt and pepper
Method:
Peal avo's and pulp.
Add cream, extract, lemon juice and salt and pepper to taste.
Mix well.
If served cold, leave the pit in the mixture until it is served. This will prevent discolouring of the soup. Garnish with cream before serving.
The soup can also be served hot. Heat the mixture, but do not boil - it will turn bitter.
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Bestanddele:
3 ryp avokado's
1 koppie room
3 koppies hoenderekstrak
80ml suurlemoensap
sout en peper
Metode:
Skil avokado's af en verpulp.
Voeg room, hoenderekstrak, suurlemoensap en sout en peper na smaak by.
Meng goed.
Los pit in mengsel totdat dit bedien word om te voorkom dat die sop verkleur. Garneer met room en bedien koud.
Die sop kan ook warm bedien word. Verwarm mengsel, maar moenie kook nie want dan word dit bitter.
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