Avocado Veloute Soup



INGREDIENTS:

6 T  Sweet butter 

1 c  Finely minced scallions, green part only

2 Garlic cloves, mashed

1 1/2 lg Ripe avocados

1 Lemon, juice of

4 T  Flour

6 c  Hot chicken stock

salt 

Freshly ground white pepper

3 Egg yolks

1 c  Heavy cream

Few drops Tabasco

Garnish

Finely minced fresh chives

1/2 c  Heavy cream, whipped and slightly salted

DIRECTIONS:

1. In a small heavy saucepan melt 2 T butter.  Add the scallions
and garlic and cook, covered, over low heat for 5 minutes or until
the scallions are very soft but not browned.  Remove them to the
top part of a blender. Add the coarsely mashed pulp of 1 large
avocado. Sprinkle with 1/2 of the lemon juice and blend the mixture
at high spped until it becomes a smooth puree. Set aside. In a large
saucepan melt the remaining butter. Add the flour and cook the
mixture, stirring constantly, for 2 minutes without browning. Add
the hot chicken stock and whisk until the soup becomes slightly thick
and very smooth.  Season the soup with salt and pepper and let it
simmer, partially covered, for 30 to 40 minutes. In a mixing bowl
combine the egg yolks, Tabasco and cream and blend them well. Fold
the avocado puree into the cream and yolk mixture. Pour the mixture
into the soup and, stirring constantly, heat the soup through without
letting it come to a boil. Correct the seasoning and keep the soup
warm. Peel the remaining 1/2 avocado and cut it into tiny cubes.
Sprinkle with remaining lemon juice and add them to the soup just
before serving. Serve the soup garnished with chives and a spoonful
of whipped cream. NOTE: You may serve the soup cold and vary it by
substituting Creme Fraiche for the whipped cream and fresh chervil
for the chives.



Avocado Veloute Soup