Cold Curried Avocado Soup

From The Institute for Health Realities

2 medium, ripe avocados
2 1/2 cups chicken broth
2 teaspoons curry powder
fresh lemon juice
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.

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