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Avocado Soup - serves 4
2 Large avocados
2 cup Chicken broth
Salt and pepper to taste
2 cup Whipping cream
2 tbsp Cognac
2 tbsp Sherry
Frozen avocado shell cups
Peel avocados and dice pulp. Puree pulp in blender container with chicken
broth. Season to taste with salt and pepper. Gradually stir in whipping
cream. Chill. Add cognac and sherry just before serving.
Note: To make frozen avocado-shell cups for soup, cut a slice from stem
end of avocado. Scoop out pulp and discard seed. Reserve cap. Use pulp for
soup or puree with small amount of lemon juice and freeze for future use.
Place shell upright in cup or egg carton. freeze until firm. To serve,
embed avocado shell in crushed ice in a dessert dish or soup icer.
Carefully spoon in soup and lean cap against side of avocado.
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