small lettuce, broken in pieces 2 potatoes, diced 3 chopped shallots 5 chicken stock cubes 3 cups boiling water 1 avocado, peeled Juice of 1/2 lemon, strained 1 1/4 cups cream salt and pepper Garnish: a little whipped cream chopped chives To make the soup: place peas, onion, lettuce, potatoes and shallots in a saucepan with the chicken cubes and water and simmer until tender. Allow to cool slightly. Puree the soup in a blender in 2 or 3 batches, adding the avocado flesh and lemon juice. Stir in the cream and season with salt and freshly ground pepper to taste. Pour into a bowl, cover and chill in the refrigerator.

To serve: pour the soup into chilled plates and garnish with a little whipped cream and a scatter of chopped chives. Bon Appetit-Exec.Chef Magnus Johansson Exec.Chef Magnus Johansson

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