Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Medium-ripe dark-skinned
-(Haas) avocados
2 1/4 c Vegetable stock
1 1/2 ts To 2 ts curry powder
3/4 ts Salt
1/8 ts To 1/4 ts white pepper
1/2 c Heavy cream
2 tb Fresh lemon juice

Split avocados in half with a knife and remove the pits. Set aside one
half. Scoop out the insides of the other three halves with a spoon
and blend with 1 cup of the stock in a blender until smooth. Stir in
the curry powder, salt, pepper, cream, and remaining stock. Chill.

When ready to serve, garnish the soup with thin avocado slices that
have been cut from the remaining avocado half and dipped in lemon
juice.

Serves 4 to 6.

From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon Schuster/ Fireside,
New York. 1990 Posted by: Karin Brewer, Cooking Echo, 7/92

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