Ingredients200g streaky bacon
1 tsp light olive oil 2 ripe avocados, cut into chunks 2 celery stalks, thinly sliced 4 Tbsp finely sliced spring onions 1 tsp finely chopped garlic 2 tsp lemon juice 3 Tbsp cream cheese (full fat) 250ml fresh cream 150ml water ½ tsp salt freshly ground salt & black pepper |
MethodThinly slice the bacon into strips or bits.
In a frying pan over a high heat, heat the olive oil and toss in the bacon. Stir-fry the bacon until crisp and set aside. To a food processor, add the avocado, celery, spring onions, garlic, lemon juice, cream cheese, fresh cream, water & salt and blitz for 20 secs. With the help of a spatula, pour the liquid into a saucepan. Over a medium heat and while stirring, cook for 5-10 mins until warm. Do not boil. Pour the soup into soup bowls and garnish liberally with the bacon bits. Season with freshly ground salt & black pepper and serve. |
Serving Suggestions
* Serve warm or allow to cool before garnishing with the bacon.
* Serve as a starter or as a light lunch.
* Serve as a starter or as a light lunch.
