Avocado Cream Soup with Green Pepper and Salmon

Peel shallots and garlic clove, chop finely, sauté in a saucepan with butter until translucent. Cut avocado in half, pit, scoop out flesh, add, pour in a little clear soup. Finely mash avocado with a blender. Add remaining clear soup, wine and crème fraîche. Heat slowly while stirring with a whisk, do not let it bubble up. Season with salt, vinegar and Worcester sauce.

Cut salmon into 8 slices, steam for 3 minutes. Pour soup into warmed plates, add 2 salmon slices and a few lightly crushed peppercorns.

mash with the cold clear soup. Add crème fraîche just before serving.

Preparation Tip:

Cream of avocado soup with salmon tastes great with crusty white bread!

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