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Our Chef's Recipes

Avocado Soup
Serves 6

  • 2 large avocados
  • 1 litre chicken stock
  • Cayenne pepper to taste
  • 1 tabs fresh chervil, finely chopped
  • 2 cups double cream
  • Salt and pepper
  • 4 slices bacon, cut in tiny strips

Peel and cut up the avocados, saving the stones. Combine with the chicken stock, cayenne pepper, chopped chervil, salt and pepper. Liquidize in a food processor or blender.

Heat the soup in a double boiler for 10 mins. Fry the bacon to very crisp and drain.
Stir the cream into the soup. To serve, float a teaspoon of the bacon on each portion.

If you plan to keep this soup, replace the avocado stone and cover with transparent film to prevent discolouration.