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.
Submitted By (Miki)
Print this recipe
