Cold Curried Avocado Soup
December 22nd, 2002
From The Institute for Health Realities
2 medium, ripe avocados
2 1/2 cups chicken broth
2 teaspoons curry powder
fresh lemon juice
salt
white pepper
1/2 cup organic heavy cream
Halve and peel the avocados. Discard the seeds. Reserve about ? avocado. Chop the remainder coarsely and place in blender with some of the broth. Blend until smooth. Pour into a saucepan and stir the remaining broth and the curry powder, with salt and pepper to taste. Bring to a boil, stirring constantly. Cool. Stir in cream and chill.
Chop reserved avocado into small chunks. Place in a bowl with lemon juice to keep from turning brown. To serve, ladle the soup into chilled soup cups. Garnish each cup with some of the cubed avocado.
Serves 5-6.
