Colombian avocado and potato soup

Directions

Wash and peel the potatoes. Steam two potatoes for about 20 minutes.

Cut thethird into matchsticks, rinse and dry with a clean cloth. Heat some oil and cook. When the chips are golden brown and crisp, take them out and drain them on paper towels. (If you don’t have time to do this, you can find ready-made pots of chips in shops)

Prepare a 50 cl chicken stock then add the finely chopped parsley leaves and leave to infuse.

Pit and peel the avocados. Keep one half for the final decoration.

Place the avocado pieces, steamed potatoes, lemon juice and stock in a blender. Blend.

Add the liquid sour cream and salt and blend again until you have a nice velvety consistency.

Slice thin slices of white onion and red onion. Cut the remaining avocado into small cubes. Remove the leaves from the parsley

For the presentation, choose a pretty soup plate or bowl. Pour your soup delicately, then in the centre, place a small handful of chips which will give your soup some crunch. Finally, sprinkle with diced avocado, white and red onion rings and finish with a few parsley leaves.