Title: Sopa De Palta - Avocado Soup
Categories: Soups
Yield: 6 Servings

Stephen Ceideburg
1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs
1/4 ts Nutmeg
1 ds Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados

This soup can be served hot or cold. It is important not to cook the
avocado for any length of time because it can develop a bitter flavour.

Bring to the boil 1.5 L rich chicken stock, together with 2 stalks of
celery, roughly chopped, several springs of parsley, left whole, 1/4
teaspoon nutmeg and a dash of chilli powder or nutmeg. Simmer for half an
hour. Remove and discard the celery and parsley. In a large bowl, beat
together 2 egg yolks and 1/2 cup cream (or lower fat and cholesterol
content by substituting evaporated skim milk). Gradually add hot soup.
stirring constant- ly so that the egg doesn't curdle. Return the mixture to
the saucepan over low heat and continue stirring until the soup thickens
somewhat. Mash or process the flesh of 3 avocados and stir into the soup
until well blended. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini