Avocado Soup

January 11, 2013By


2    Large avocados
2 c  Chicken broth
Salt, pepper
2 c  Whipping cream
2 tb Cognac
2 tb 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. Makes about 4 cups.

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