| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Avocados; 3 if small |
| 1 |
cn |
Swanson's chicken broth |
| 1 |
|
Lime |
|
|
Croutons; freshly made |
INSTRUCTIONS
Choose avocados that are very soft. If they give slightly in the store, buy
them and put the avocados in a brown paper bag unrefrigerated, to soften.
They're usually ready in 24 hours unless the avocados were rock-hard to
begin with, in which case wait 3 days and give up if they never soften.
Cut the soft avocados in two, the long way. Remove the seed with a knife.
(Hit the seed with the sharp side of a kitchen knife. The seed will stick
to the blade and come right out.) Scoop out the avocado with a spoon,
putting the flesh in a blender. Add the can of chicken broth and process on
high for about 3 1/2 minutes. The mixture will become thick and light
green.
Add juice of 1/2 lime and pulse once or twice to distribute it. Taste the
soup and add salt and/or pepper if it needs them.
Chill the soup and serve it ice cold, topped with fresh croutons.
Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Feb 08, 1998
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