
3 ripe avocados 1 bag of arugula (about 90g) 1 clove garlic
1 liter chicken stock
juice of 1 lemon Salt & pepper
I prepare the chicken broth in a saucepan and let cool.
Meanwhile, I rinse the arugula and peel avocados and garlic.
In the blender, I mix the avocado with the lemon juice and garlic.
I add a little broth cooled, then the arugula.
I lengthen the soup with the broth until it takes consistency I want.
I correct the seasoning before you store it in the fridge.
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