Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg 1 1/2 l Chicken Stock

  2. 2 Stalks celery

  3. Parsley sprigs 1/4 ts Nutmeg

  4. 1 d Chilli powder

  5. 2 Egg yolks

  6. 1/2 c Cream

  7. 3 Avocados

  8. 1 1/2 L rich chicken stock, together with

  9. 2 stalks of celery, roughly chopped, several springs of parsley, left whole,

  10. 1/4 teaspoon nutmeg and a dash of chilli powder or nutmeg. Simmer for half an hour. Remove and discard the celery and parsley. In a large bowl, beat together

  11. 2 egg yolks and 1/2 cup cream (or lower fat and cholesterol content by substituting evaporated skim milk). Gradually add hot soup. stirring constant- ly so that the egg doesn't curdle. Return the mixture to the saucepan over low heat and continue stirring until the soup thickens somewhat. Mash or process the flesh of

  12. 3 avocados and stir into the soup until well blended. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald,

  13. 7/13/93. Courtesy Mark Herron.


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