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Ingredientes
- 3 x Ripe avocados
- 1 x Lime, juice of
- 2 x Cloves garlic, mashed with a little salt
- 600 ml Light chicken or possibly vegetable stock, (1 pint)
- 4 x Stems of flat leaf parsley, (4 to 5)
- 150 ml Double cream, (1/4 pint)
- 1 handf freshly minced chives
Direcciones
- Peel and stone the avocados. Blend in a liquidiser or possibly processor with the parsley, garlic, lime and half the stock till smooth. Pass through a fine sieve. Add in the rest of the stock and cream. Season to taste.
- Refrigeratefor at least 2 hrs before serving topped with a swirl of cream and a scattering of chives.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 933g | |
| Calories 1682 | |
| Calories from Fat 1210 | 72% |
| Total Fat 134.96g | 169% |
| Saturated Fat 42.28g | 169% |
| Trans Fat 0.0g | |
| Cholesterol 406mg | 135% |
| Sodium 370mg | 15% |
| Potassium 2521mg | 72% |
| Total Carbs 39.49g | 11% |
| Dietary Fiber 22.2g | 74% |
| Sugars 3.45g | 2% |
| Protein 86.94g | 139% |
