Poached beef or lamb & vegatable broth with avocado, lime & coriander

Martin Wishart: Chef

Ingredients: serves 2 - 6

Soup:

400 g lamb (or roast beef leftovers)
4 large carrots
½ onion
4 sticks celery
¼ turnip (yellow)

Garnish:

1 lime
1 bunch of coriander
2 avacados (ripe)
1 small onion

Method:

Soup:

Peel the turnip, carrots, and onion. Cut the carrots and onion in half lengthways. Cut the turnip into pieces that are roughly the same size as the carrots.
In a large pot place the meat with the carrots, turnip, onion and celery and cover over by 15 cm with cold water and add ½ tablespoon of salt.
Bring the pot to a boil then turn down to a medium simmer, skim of any scum that rises to the surface and cook for 2 ½ hours, until the meat and vegetables are tender. Remove from the heat cool and chill in the fridge for 24 hours. This will allow the soup to develop more flavour and is worthwhile doing.

Garnish:

Take half of the onion and all the stock and place in a liquidizer, blend until smooth and pass through a fine sieve into the pan.
Remove the celery, cut the meat, carrots and turnip into 2cm cubes and place in a pan.

To serve:

Re-heat the soup and check the seasoning.

Chop the whole white onion into a fine dice, cut the avocados in ½ remove the stone and outer skin then cut into small pieces.

Add 1 - 2 teaspoons of lime juice to each bowl of soup and serve with the avocado, onion and some chopped coriander on top.

Recipe tips:

Keep all meat and fish products in the fridge, unless you plan to freeze them.