Name: Texas Avocado Soup
Ingredients: 2 lg Ripe avocados; 1/2 ts Salt; 1 ds White pepper; 2 c Chicken broth; 1/3 c Dry sherry; 1 c Heavy cream; Thin avocado slices for garnish

On Sundays God wants us to do more than sing songs together and have wonderful worship experiences. He wants to knit the fabric of our lives together. For many, church has become all about me – what I’m learning, what I’m seeking, what I’m desperate for, what I need, how I’ve been affected, what I can do. We see ourselves as isolated individuals all seeking personal encounters with God, wherever we can find them. Sadly, this reflects our individualistic, me-obsessed culture. Rather than seeing ourselves as part of a worship community, we become worship consumers. We want worship on demand, served up in our own time, and with our own music.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soups &, Stews	1	Servings

INGREDIENTS

2	lg	Ripe avocados
1/2	ts	Salt
1	ds	White pepper
2	c	Chicken broth
1/3	c	Dry sherry
1	c	Heavy cream
		Thin avocado slices for garnish

INSTRUCTIONS

Peel avocado and cut into chunks. Puree avocados, salt, pepper, chicken
broth and sherry in blender or food processor, Stir in cream and chill
well. Ladle into bowls and garnish with thin avocado slices or a dollop of
sour cream.
Recipe by: Tastes and Tales from Texas, p. 40
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Lou Parris
<lbparris@earthlink.net> on Nov 04, 1997

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