Sopa De Palta- Avocado Soup

1. 1

   Bring to the boil 1 1/2 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.

2. 2

   Simmer for half an hour.

3. 3

   Remove and discard the celery and parsley.

4. 4

   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).

5. 5

   Gradually add hot soup stirring constant ly so that the egg doesn't curdle.

6. 6

   Return the mixture to the saucepan over low heat and continue stirring until the soup thickens somewhat.

7. 7

   Mash or process the flesh of 3 avocados and stir into the soup until well blended.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.