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What You Need:
(To Serve: 8)
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3 large ripe avocados, peeled, halved, seeded and diced (see salsa guasacaca)
1½ cups heavy cream
6 cups chicken stock, fresh or canned
¼ cup pale dry sherry (optional)
1 teaspoon salt
½ teaspoon ground white pepper
3 tortillas, quartered and fried until crisp, or 1 ripe avocado, peeled and thinly sliced
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Translate this recipe:
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| How To Cook: |
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1. Puree the diced avocados in 3 batches, combining 1/3 of the dice and ½ cup of cream at a time in the jar of a blender and blending at high speed for 30 seconds.
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2. To make the puree by hand, force the diced avocados with the back of a large spoon-through a sieve set over a bowl. Beat the cream into the puree, a few tablespoons at a time.
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3. In a 3-quart enameled or stainless-steel saucepan, bring the stock to a boil over high heat, reduce the heat to low, and when the stock is simmering, stir in the avocado puree.
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4. Add the sherry, salt and pepper, and taste for seasoning. To serve the soup hot, pour it into a tureen and strew the top with tortilla quarters or avocado slices. Or refrigerate and serve it cold.
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