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Melt the margarine in a medium saucepan and gently fry the spring onions until soft. Stir in the flour and cook for 2 minutes without allowing it to colour. Gradually add the stock and bring to the boil, stirring constantly. Beat the egg yolks in a bowl and whisk in 225 ml/8 fl oz of hot stock. Stir this egg mixture into the simmering stock in the pan and stir over a low heat for 1-2 minutes, just long enough to cook the eggs-do not boil. Remove the pan from the heat. Peel the avocados and puree in a food processor or push through a sieve. Stir into the soup. Add the lemon juice and season. Return to the heat and stir constantly until just heated through-do not boil or heat for too long as the avocado will become bitter. Serve hot, garnished with thin slices of avocado and julienned lemon rind. |