Curried avocado soup

4 servings

Ingredients

Quantity Ingredient
2 Medium-ripe dark-skinned (Haas) avocados
2¼ cup Vegetable stock
1½ teaspoon To 2 ts curry powder
¾ teaspoon Salt
⅛ teaspoon To 1/4 ts white pepper
½ cup Heavy cream
2 tablespoons Fresh lemon juice

Directions

Split avocados in half with a knife and remove the pits. Set aside one half. Scoop out the insides of the other three halves with a spoon and blend with 1 cup of the stock in a blender until smooth.

Stir in the curry powder, salt, pepper, cream, and remaining stock.

Chill.

When ready to serve, garnish the soup with thin avocado slices that have been cut from the remaining avocado half and dipped in lemon juice.

Serves 4 to 6.

From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990 Posted by: Karin Brewer, Cooking Echo, 7/92

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