Chicken or Haricot Bean and Avocado Soup

Chicken or Haricot Bean and Avocado Soup

February 3 2016
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I’m currently being supplied with a lot of giant avocados courtesy of my friend Sam (another one).  They come all the way from Ghana and whilst I’m not sure quite how he manages to be in possession of so many,  I’m very grateful.  I love avocados.  I have been known to get quite twitchy if there isn’t at least one languishing in the fruit bowl.  If there was only one food left on earth I would be perfectly happy with it being the avocado.  However, the copious quantity of avocado that now faces me each and every day is testing my ‘what to do with an avocado’ skills.  We’ve made the most delicious chocolate mousse, pan fried it and of course had it on toast but the other day I was making chicken soup when I thought the soup needed something to make it creamier without adding cream.  Without the question being asked avocado was quite clearly the answer.


Avocados used to be much maligned.  I can quite clearly remember Chris Tarrant on the Capital Breakfast Show stating that avocados were the most calorie dense food – I’m not entirely sure that’s true, surely lard or butter must be more calorific?  But even if it is it doesn’t matter, anyone who knows me will know that if you’re eating the right foods calories become irrelevant. What avocados are is nutrient dense.  They are an important source of monounsaturated oil (which is the same kind of oil as olive oil).  Monounsaturated oil does not cause cholesterol to accumulate as does saturated fat, and does not easily become rancid, as do polyunsaturates.  Further, and this is important if you’re thinking about cholesterol, they do not deplete the blood of high density lipoproteins (HDL) which do the very important job of picking up cholesterol from arterial walls and transporting it to the liver where it’s flushed from the body.  Much more than that avocados are reputedly known to beautify the skin, and goodness knows, mine could do with beautifying.



Makes 4 good-sized bowls of each soup
Olive oil
2 large leeks
Leftover chicken equivalent to/or 1 cooked chicken breast or 1 tin haricot beans
800ml chicken stock (made from your chicken carcass ideally) or
800ml vegetable stock (I use Marigold Bouillon)
3 perfectly ripe avocados

Cut any raggedy bits from the green end of the leeks and discard.  Then clean the leeks well.  I do this by slicing horizontally down the centre so the leaves flap and then running it under the tap, clearing away any gritty soil.  When it’s grit free chop into half moons.  Add one leek to some olive oil in one saucepan and the other to the other pan.  Fry gently, with a lid on, stirring occasionally, until the leeks are soft but not coloured.  Add the chicken stock and chicken to one pan and the vegetable stock and haricot beans (which you have drained and rinsed) to the other.  Bring both to a gentle boil, turn down and simmer for 5 minutes or so.  Now, in a blender blitz the leeky liquid and when it’s smooth add an avocado and a half to each, and blitz again.  You should finish with a smooth and creamy soup.  Eat straightaway or cool and reheat gently.  Pumpkin seeds and a drizzle of extra virgin olive oil (or avocado oil) look pretty.