Horseradish and avocado soup

Ingredients for 4 servings:

• 3 tbsp horseradish
• 1 large onion(s)
• 60 g butter
• some flour for sautéing, approx. 1 – 2 tbsp, optional
• 1 tsp curry
• 700 ml chicken stock
• 1 garlic clove(s)
• 1 lemon(s), juice
• 2 tbsp white wine vinegar
• 2 avocados
• 250 ml milk
• 250 ml whipped cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and finely dice the onion, then sauté lightly with the butter, flour, and curry powder. Slowly pour in the chicken stock and simmer for about 10 minutes. While this is cooking, peel and press the garlic and juice the lemon. Add the garlic, lemon juice, vinegar, and horseradish to the stock. The horseradish can be freshly grated or from a jar, but do not use creamed horseradish, as this is less spicy and will detract from the soup’s special flavor. Season to taste with salt and pepper. Halve the avocados and remove the pit. It’s best to use a sharp knife to push the blade into the pit; it’s then very easy to remove. Remove the flesh from the skin and purée finely with the rest of the soup. Finally, add the milk and cream, stir, and reheat. Do not let the soup boil, as the avocado will make it taste bitter. Enjoy!