*  Exported from  MasterCook  *
 
                        SOPA DE PALTA - AVOCADO SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving