Lynn's Avocado Cream Soup
3 lrg ripe avocados, peeled, halved, seeded and diced
1 1/2 cup heavy cream
6 cup chicken stock, fresh or canned
1/4 cup sherry
1 tsp salt
1/2 tsp ground white pepper
3 x tortillas, quartered and fried until crisp, or 1 ripe avocado, peeled and
thinly sliced
Method :
In three batches, puree three avocados, combining one of the diced avocados and
1/2 cup of the cream at a time in the jar of a blender and blending at high
speed for 30 seconds.
In a 3-quart saucepan, bring the stock to a boil over high heat, reducing the
heat to low, and when the stock is simmering, stir in the avocado puree.
Add the sherry, salt and pepper, and taste for seasoning. Refrigerate until
cold.
Strew the top with tortilla quarters or avocado slices.