Avocado Soup



INGREDIENTS:

2 Large avocados

2 c  Chicken broth

Salt, pepper

2 c  Whipping cream

2 T  Cognac

2 T  sherry

Frozen avocado shell cups

DIRECTIONS:

1. 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.



Avocado Soup