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Avocados  -2
Fresh sorrel leaves -  500 gms
Cream - 150 ml
Butter - 50 gms
Freshly ground pepper and salt to taste
dash of lemon juice, if spinach is used
Stock - 750 ml


  • Mash avocados and mix with a little of the cream.
  • Shred sorrel leaves and gently cook in butter for 5 minutes. Cool.
  • Put Stock in blender with cooked sorrel leaves and puree until smooth.
  • Return to saucepan and heat again over moderate heat, adding cream and pepper at the very end with the mashed avocado.
  • Serve hot.
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