Chilled Avocado Soup with Crispy Parma

Ingredients (serves 6):

  • 1 1/2 tbsp. extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • 1L (4 cups) vegetable stock
  • 2 large, ripe avocados, flesh chopped
  • 1 cup (240g) creme fraiche or sour cream
  • 2 tbsp. finely chopped mint or dill
  • Lemon juice, to taste
  • Crispy Parma Ham (see recipe)


  • Heat 1tbsp. oil in a saucepan over medium-low heat. Add onion and garlic and cook, stirring, for 10 minutes or until softened. 
  • Add bay leaf and stock, bring to the boil, then cool slightly. 
  • Add avocado, season, then puree with a stick blender or in a blender until smooth. 
  • Stir in 3/4 cup creme fraiche, then refrigerate until chilled.
  • Add herbs to the soup and stir in lemon juice to taste, then divide among bowls. 
  • Thin the creme fraiche a little with 2 tsp. warm water. Drizzle over the chilled soup, season and serve topped with crispy Parma. 
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