Avocado is one of my most favourite fruits. In it’s simplest form, sliced on a slice of bread or glamorized in any other form, I just love it. It is one of my most favourite pizza toppings and I still think the combination of bacon, avocado and feta is a match made in heaven (this soup was created in honour of this wonderful combination). My brother eats avocado with syrup on bread. I always thought this to be a very odd combination, but he loves it.
Hubs grew up on a farm near Hazyview and one of the fruits that were farmed with was avocados, but he dislikes avocado in any form. His brother is still farming there and he also dislikes avocados. He went as far as removing all the avocado trees on the farm, saying it farms as badly as it tastes! I really can not understand that anybody does not like avocados.
Although avocados are sometimes called avocado pears, they are not related to the pear family at all and are only called that because of its resemblance to pears. The Taiwanese eat avocados with milk and sugar and Filipinos puree them with milk and sugar to make a drink that is eaten after meals. (Maybe this is where my brother got his avo-syrup idea from?!) The Indonesians mix avocados with milk, coffee and rum! Avocados are also used in facial and body products. The leaves of the avocado tree can also be used in both fresh and dried form. One of the most creative avocado dishes that I have heard about was an avocado chocolate mousse recipe on the blog of “Daily dose of fresh”. You can find the recipe here!
As a teenager I believed that avocados were a totally no, no, because it was fattening! But now we know that the fats in avocados are good fats which can reduce cholesterol levels. Avocados also have the highest protein content of any fruit. It is currently considered as one of the healthiest foods on the planet because it contains valuable essential nutrients, including vitamins A, B, C and E, and iron, magnesium and potassium.
For more information about avocados go to SAAGA.
Ingredients for the soup:
250g Bacon, diced
1 onion, peeled and diced
2 garlic cloves, minced
2 celery sticks, sliced
2 carrots, peeled and diced
60ml cake flour
1.2l chicken stock
freshly grounded black pepper
a pinch of cayenne pepper
250ml thick cream
1 avocado, peeled and sliced
2 discs of feta cheese, crumbled
Fry the bacon in a large pot, until crispy. Remove the bacon from the pot.
Sauté the onion in the bacon fat on low heat until soft and fragrant.
Add the garlic, celery and carrots and simmer until the carrots are soft.
Add the butter to the vegetables and brown slightly.
Add the chicken stock slowly and mix thoroughly until smooth.
Add the black pepper and cayenne pepper and simmer for 10 minutes until thickened.
Remove from the heat and cool down a bit before liquidizing the mixture.
Return to the pot and add the cream and bacon and heat through.
Serve in bowls with slices of avocado and crumbed feta cheese.
I am still intrigued with my posts on this day on previous years! I did not post anything on 20 June 2011 or 20 June 2010. On 20 June 2009 I post a picture of our breakfast that consisted of banana bread and choc chip muffins!