AVOCADO SOUP
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4 servings
2 ea Large avocados
2 c Chicken broth
1 x Salt, pepper
2 c Whipping cream
2 T Cognac
2 T Sherry
1 x 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. Makes about 4 cups.
(C) 1992 The Los Angeles Times
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