Prep Time: 10 minutes
Ingredients:
- 2 large ripe avocados, peeled and chopped
- 3/4 cup half and half
- 2 cups chicken stock
- 1/2 teaspoon hot pepper sauce
- Salt and freshly ground pepper
Preparation:
Place the chopped avocados in an electric blender or food processor and puree. Add the half and half and blend well. Combine the chicken stock with the avocado puree in a bowl, stirring well.Pass the mixture through a sieve, then stir in the hot pepper sauce, and add salt and black pepper to taste.
Refrigerate soup for at least 2 hours before serving.
Yield: 2 appetizer servings
Recipe Source: Island Cooking by Dunstan A. Harris (Crossing Press)
Reprinted with permission.
