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SOPA DE PALTA - AVOCADO SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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Stephen Ceideburg
1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs
1/4 ts Nutmeg
1 d 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.
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