Avocado Soup/ Butter fruit Soup

It was back in 2008, during the time we were living in Germany. We were invited to Graz, Austria by a German friend’s family and stayed with them for a week. Our friend was an kind old man prof. Mische and his wife Anna Mische treated us so well like their kids. Unfortunately aunt Mische is no more and I am dedicating this post to her great cooking skills who introduced many cuisines from her kitchen to me. One of them was this creamy avocado soup until then I could imagine butter fruit as a fruit and in dishes which can be churned out with fruit, at max milkshake. When I tasted the soup made with avocado for the first time, I loved it in no time. That soup was made with milk , recipe I am sharing today is without milk.

Ripe Banana soup was another interesting recipe that she shared to us and got a chance to taste at their home. Uncle was kind enough to drive  us around Graz, Vienna in his car and to his son’s home too.

Now let’s go through the recipe.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 2-3

Ingredients:

Ripe avocados – 1 (big)

Water/vegetable stock – 3 cups

Onions – 1 small (chopped)

Garlics - 5 cloves (minced)

Green chilli – 1

Coriander leaves – 2 tsp (chopped, optional))

Salt – to taste

Cumin/ jeera powder - ½ tsp

Black pepper powder – ½ tsp , adjust to the liking

Ghee/ butter/ oil – 1 tsp

Roasted chopped nuts of choice – 2 tbsp (optional), for garnishing

 

 

Method:

• Cut avocado into half using a sharp knife, remove the seed and scoop out the pulp with a spoon. Transfer to a blender/ mixie jar.
• Peel, wash and chop onions Peel and mince garlic too.
• Heat a pan. Add butter/ ghee or oil, and fry onions & garlics until slight brown.
• Add fried onions, garlics, green chilli & coriander leaves to the blender/ mixer jar.
• Churn to smooth paste adding required water or stock.
• Transfer the avocado paste to a thick bottomed vessel.
• Add salt, pepper powder, cumin powder and water to get the required consistency. Bring to a quick boil.
• Transfer the warm soup to the serving bowl, garnish with roasted nuts, pepper powder and serve with toast or tortilla.

Notes:

• Avocado soup can be served cold without boiling as well. I prefer warm soup.
• I like this soup with added coriander. My husband preferred without coriander.
• I tasted avocado soup for the first time in Austria which was made with milk. I avoided milk here.