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Avocado Soup

Cuisine: Mexican
Type: Vegetables
Courses: Soup, Starters and appetizers
Serves: 4 people

Recipe Ingredients

2 teaspoons 10mlAvocados (large)
2 cups 474mlChicken broth
  Salt - pepper
2 cups 474mlWhipping cream
2 tablespoons 30mlCognac
2 tablespoons 30mlSherry
  Frozen avocado shell cups

Recipe Instructions

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.

LOUIS JESOWSHEK, Our Lady of the Lake Medical Center


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