Creamy Cold Avocado Soup
|Ripe avocados||3 Large (Peeled)|
|Ground mild red chile||1 Teaspoon|
|Cold heavy cream||1 Cup (16 tbs)|
|Chicken broth||6 Cup (96 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
Puree the avocados in a food processor until smooth.
Season with salt and pepper.
Add chile and nutmeg.
Beat in the cream.
Remove to a bowl.
In a saucepan over medium heat cook chicken broth and sherry for 5 minutes.
Set aside and let cool.
Then, blend into avocadomixture.
Refrigerate for at least 4 hours to allow flavors to blend.