Recipe - Curried Avocado Soup

2 Mediumripe darkskinned
(Haas) avocados
2 One fourth cup Vegetable stock
1 One half teaspoon To 2 teaspoon curry powder
Three fourths teaspoon Salt
1/8 teaspoon To One fourth teaspoon white pepper
One half cup Heavy cream
2 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini