chilled avocado soup this chilled soup is delicious and easy to prepare. serves 6 ingredients 2 large ripe Hass Avocados from Mexico 3 cups good-quality chicken broth ¼ cup dry sherry, preferably fino instructions - Cut the Hass Avocados in half lengthwise, navigating around the pits. Twist to split, then remove the pits and discard. - Using a medium-size spoon, scoop out the flesh in large pieces, then cut into ½-inch pieces. - In a heavy, medium saucepan, combine the broth and 2 cups water. Bring to a boil, then reduce the heat to a simmer. - Add the Avocado pieces and simmer for 2 minutes. - Add 2 tablespoons of the sherry and cook 1 minute longer. - Remove from heat and let cool for several minutes. Transfer the contents of the saucepan to a blender. (You may need to do this in several batches.) - Process until the soup is very smooth and creamy. - Add salt and freshly ground white pepper to taste. Stir in the remaining 2 tablespoons sherry and chill until very cold before serving.
(`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
