Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs
1/4 ts Nutmeg
1 ds Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados

This soup can be served hot or cold. It is important not to cook the
avocado for any length of time because it can develop a bitter
flavour.

Bring to the boil 1.5 L rich chicken stock, together with 2 stalks of
celery, roughly chopped, several springs of parsley, left whole, 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 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 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,
7/13/93. Courtesy Mark Herron.

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