Cream Of Avocado Soup
|Avocado||1 Cup (16 tbs), sieved|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Sherry wine||1 Tablespoon|
|Avocado||1⁄2 Small, diced|
|Whipped cream||1 Teaspoon|
Pour broth in sauce pan and add avocado pulp.
Slowly bring to the boiling point (but do not boil).
Add cream and again slowly heat to boiling, stirring so as not to burn.
Add sherry and remove from heat.
Place a tbs.of diced avocado in each bouillon cup, fill cup with soup.
Top with salted whipped cream