Avocado cream soup with salmon roe

Name: Avocado cream soup with salmon roe
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 Onion; 1/2 Leek stalk (leek; white half; approx. 150 g); 150 g Potatoes; 2 TABLESPOONS Oil; 450 ml + 5 tablespoons of milk; 500 ml Vegetable broth; 2 ripe avocados; 100 g Whipped cream; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Salmon caviar

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

1 Onion
1/2 Leek stalk (leek; white half; approx. 150 g)
150 g Potatoes
2 TABLESPOONS Oil
450 ml + 5 tablespoons of milk
500 ml Vegetable broth
2 ripe avocados
100 g Whipped cream
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Salmon caviar

Directions

1
Peel and finely chop the onion. Wash the leek and cut into thin rings. Peel and wash the potatoes and cut them into small cubes
2
Heat the oil in a pot. Sauté onion cubes and leek for 2-3 minutes. Add potato cubes and deglaze with 450 ml milk and broth. Let the soup simmer for about 20 minutes
3
Halve the avocados and remove the seeds. Remove the flesh from the skin. Puree the pulp, cream and lemon juice. Stir the puree into the soup, puree again and warm up (do not boil)
4
Season to taste with salt and pepper. Heat 5 tablespoons of milk and froth up. Arrange soup in bowls and garnish with salmon caviar and milk foam. Serve immediately