Avocado Cream Soup Recipe

Place the chopped avocados in an electric blender or food processor and puree. Add the half and half and blend well. Combine the chicken stock with the avocado puree in a bowl, stirring well.

Pass the mixture through a sieve, then stir in the hot pepper sauce, and add salt and black pepper to taste.

Refrigerate soup for at least 2 hours before serving.

Yield: 2 appetizer servings Recipe Source: Island Cooking by Dunstan A. Harris (Crossing Press)

Reprinted with permission.