Avocado Cream Soup
|White pepper||1 Pinch|
|Heavy cream||1 Cup (16 tbs)|
|Chicken stock||3 1⁄2 Cup (56 tbs)|
|Dry sherry||3 Tablespoon|
1 Peel the 2 large avocados, re- move the pits and cut the flesh into small pieces. Put it into a blender with salt, pepper and half the cream and blend until smooth or work through a strainer. Then add the remaining cream and blend again until mixed.
2 Heat the chicken stock until it is warm but not hot. Pour in the avocado cream mixture. Taste and adjust the seasoning. Chill this in the refrigerator for 1 hour.
3 Stir in the sherry. Peel the small avocado, remove the pit and cut the flesh into thin slices. Add to the soup and serve.