Avocado soup with smoked salmon

Ingredients for 4 servings:

• 2 avocados, ripe
• 150 ml broth, clear
• 500 ml curdled milk
• 125 ml white wine
• 100 g smoked salmon, sliced
• some cress
• salt and pepper
• 2 tsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel an avocado. Cut a small cut all the way around to the pit, separate the halves, and remove the pit. Finely chop the flesh, mix with 1 teaspoon of lemon juice, and pass through a sieve. Combine the broth, sour milk, white wine, and the pureed avocado in a bowl. Mix well, season with salt and pepper, and chill for about 1 hour. Prepare the filling just before serving. Cut the smoked salmon into strips about 2 cm wide. Trim the cress leaves from the stems. Peel and pit the second avocado, cut the flesh into cubes about 1/2 cm in size, and drizzle with 1 teaspoon of lemon juice. Stir the avocado cubes into the soup. Ladle the soup into well-chilled bowls, garnish with salmon and cress, and serve sprinkled with freshly ground pepper.