Avocado Curry Soup

1. 1

   Melt butter; stir in curry and add stock.

2. 2

   Bring to boil; cover and simmer 10 minutes.

3. 3

   Combine cream with yolk and hot pepper sauce and gradually stir into soup, cooking over low heat.

4. 4

   Remove from heat.

5. 5

   Mash half of avocado and dice the other half; add both to soup.

6. 6

   This soup can be refrigerated, even frozen, until serving time.

7. 7

   If it is to be served hot, reheat, stirring constantly.

8. 8

   To serve cold, if frozen, defrost and beat vigorously to blend.

* Per serving · 4 servings · Values may vary.

No additional tips available.