Avocado soup

Ingredients for 2 servings:

• 1 avocado(s), ripe
• ½ lime(s), juice
• 1 m.-large shallot(s)
• 1 tbsp olive oil
• 120 g crème fraîche, (alternatively soy cream)
• 4 basil leaves, cut into strips
• 1 pinch of salt
• 1 pinch(s) of pepper
• some cayenne pepper
• 2 sprigs basil, for garnish (top 4 leaves)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

according to the Montignac method

Wash and dry the basil. Halve the avocado, remove the stone, scoop out the flesh, and puree it. Squeeze the lime and squeeze the juice over the avocado puree. Peel and chop the shallot, and add it to a pan with olive oil. Sauté the shallot until translucent, then reduce the heat slightly. Season with salt, pepper, and a very small amount of cayenne pepper. Add the avocado puree to the pan and heat until creamy. Remove from the heat and let cool. Mix in the crème fraîche (or soy cream) and basil strips, and serve in small bowls (or my favorite: coffee cups). Garnish with a basil sprig. Serve cold or chilled.