Curried Avocado Soup
Recipe By : Sundays at Moosewood Restaurant
- 2 avocados (medium ripe) -- dark skinned
- 2 1/4 cups vegetable stock
- 1 -1 1/2 tsp curry powder
- 3/4 teaspoon salt
- 1/8 to 1/4 tsp white pepper
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
Split the avocados in half with a knive 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.