| Cream of Avocado Soup ~ The silken texture of this fine soup is achieved by pressing it through a sieve or chinois after cooking. 2 ripe unblemished avocados 2 tsp lemon juice 1 tbls butter 2 tbls finely chopped onion 3 cups rich chicken broth 1½ cups heavy cream 1 egg yolk salt & pepper to taste 2 tbls port wine 1. Peel the avocados and remove the seeds. Fine dice enough of the flesh to make ½ cup. Add the lemon juice to the diced avocado to prevent discoloration. Set the diced avocado aside. 2. Blend the remaining avocado flesh in a food processor. There should be about 2 cups. 3. Heat the butter in a large saucepan and add the onion. Cook, stirring, until wilted. 4. Add the puréed avocado to the saucepan along with the chicken broth and stir with a wire whisk. Add the cream and blend well. Let simmer over low heat about 20 minutes. 5. Beat the egg yolk and add a little of the hot soup. Return this to the saucepan and cook briefly. Do Not Boil. Add salt & pepper to taste. 6. Put the mixture through a fine sieve or chinois and return to the saucepan. Reheat gently, stirring. Add the port wine and the reserved diced avocado. Heat through and serve hot. Serves 6 |
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