Recipe - Iced Lettuce And Avocado Soup

Vogue Winter'88
1 cup Fresh or frozen peas 1 s

small lettuce, broken in pieces 2 potatoes, minced 3 chopped shallots 5
chicken stock cubes 3 cups boiling water 1 avocado, peeled Juice of 1/2
lemon, strained 1 One fourth cups cream salt and pepper Garnish: a little whipped
cream chopped chives To make the soup: place peas, onion, lettuce,
potatoes and shallots in a saucepan with the chicken cubes and water and
simmer until tender. Allow to cool slightly. Puree the soup in a blender in
2 or 3 batches, adding the avocado flesh and lemon juice. Stir in the cream
and season with salt and freshly ground pepper to taste. Pour into a bowl,
cover and chill in the refrigerator.

To serve: pour the soup into chilled plates and garnish with a little
whipped cream and a scatter of chopped chives. Bon AppetitExec.Chef Magnus
Johansson EXEC.CHEF MAGNUS JOHANSSON From: Sherree Johansson Date: Fri,
081

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip