Cream of Avocado Soup

For the cream of avocado soup, toast sunflower seeds without fat until fragrant.

Stir-fry spelt flour in a saucepan until fragrant. Stir water into spelt with a whisk and add bouillon cubes. Cook, stirring, for 1 minute and leave to swell on the off heat for 5 min.

Wash, peel and finely chop the celery and stir into the soup.

Peel, halve and pit the avocados. Chop a few slices and set aside, dice the remaining flesh, add the juice of one lemon and blend with a hand blender to puree.

Stir the avocado puree, crème fraîche and some lemon zest into the soup. Season to taste with salt and pepper.

Heat to dinner temperature, stirring, but do not boil. Sprinkle in chopped chervil.

Serve the avocado cream soup in warmed plates, decorate with the avocado slices and sprinkle with the sunflower seeds.

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