Avocado cream soup with wild garlic and spinach

Recipe:
Avocado - 100g
Lemon. fresh - 20g
Honey - 20g (or sweet syrup)
Cherry tomatoes - 40g
Leaves of wild garlic - 25g
baby spinach leaves - 45g
Milk hazelnut - 150g
White truffle oil - 2g
Sea salt - 1g
Salt Kala Namak - 1g
P.b.m. - 1d
In a blender to whip all the ingredients to a creamy consistency.

Decor:
Leaves mung bean salad - 5g
Romaine lettuce leaves - 5g
Cherry tomatoes - 1 pc
Sesame black / white. - 2d
Olive oil - 1g
Balsamic vinegar - 2g

Decorate the soup!

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Cream soup with pumpkin jelly and ALGAE Tohsaka LINEN ROLL with vegetables and cheese with berry sauce