Avocado Soup

Bon Appetit Chilled Avocado Soup

4 medium avocados, pitted, quartered, peeled
2 14 1/2 ounce can low salt chicken broth
2/3 cup milk
2 shallots, chopped
2 tablespoons sherry
1/2 teaspoon hot pepper sauce
sour cream
chopped fresh chives

Working in batches, blend avocados, chicken broth, milk, chopped shallots, sherry, and hot sauce in blender until mixture is smooth. Season to taste with salt and pepper. Cover and refrigerate til cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls and dollop sour cream on top. Sprinkle on chives and serve.

Serves 6.


South Street Simple Avocado Soup

1 large Florida avocado, preferably from our tree
1 cup Half-and-Half
a few piece chopped shallots or onion, raw
a splash of chicken soup, canned or real

Put in blender until smooth.

Serves 2.