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Avocado Cream Soup Recipe

by Global Cookbook

Ingredients

3 lrg ripe avocados, peeled, halved, seeded and diced 1 1/2 c. heavy cream 6 c. chicken stock, fresh or possibly canned 1/4 c. sherry

1 tsp salt 1/2 tsp grnd white pepper 3 x tortillas, quartered and fried till crisp, or possibly 1 ripe avocado, peeled and thinly sliced

Directions

1. In three batches, puree three avocados, combining one of the diced avocados and 1/2 c. of the cream at a time in the jar of a blender and blending at high speed for 30 seconds.
2. In a 3-qt saucepan, bring the stock to a boil over high heat, reducing the heat to low, and when the stock is simmering, stir in the avocado puree.
3. Add in the sherry, salt and pepper, and taste for seasoning. Chill till cool.
4. Strew the top with tortilla quarters or possibly avocado slices.

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