Avocado and Coconut Starter

Serves: 10
Ready In: 15 minutes
Method:
  1. Melt the butter in a saucepan and sauté the leeks and garlic without colour until soft.
  2. Add the stock and bring to the boil, add avocado, parsley and season.
  3. Place into a blender and blend until smooth.
  4. Serve in shot glasses and garnish with a spoon full of coconut cream.

Source: Australian Avocados

Ingredients:
  • 100g butter
  • 1x leek, washed and sliced
  • 1x clove garlic, chopped
  • 1L chicken or vegetable stock
  • 2x avocados, halved, peeled and stone removed
  • 1/2 bunch parsley
  • salt and pepper to taste
  • 100ml coconut cream to garnish
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