Subject: Cold Avocado Soup
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 21:58:47 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader John C. Davenport is out to bust the ol' World Wide Recipes
Groan-O-Meter with this one:
I have an uncle who enjoys fishing. Here in Tennessee, we have a
wealth of fresh water fish, but Uncle Luigi loves to fish for carp.
One day he was out enjoying his favorite pastime, when he had occasion
to stand up in his boat. As he did, his wallet fell out of his pocket
into the water. As he was frantically trying to retrieve it, a carp
swam underneath the wallet, balanced it on its nose, and with a flip,
tossed the wallet over the boat, where another carp caught it and
tossed it back. The first carp again caught it and tossed it back to
the second carp. This went on for some time, until Uncle Luigi
realized that he was probably the first man ever to witness
carp-to-carp walleting
.__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This thick, creamy soup is just the thing for a hot summer night. It
also hits the spot as a cool, refreshing lunch, so consider making a
double batch.
Cold Avocado Soup
2 cups (500 ml) peeled, coarsely chopped avocado
2 cups (500 ml) hot chicken broth
1/2 cup (125 ml) milk or half and half
1/2 cup (125 ml) sour cream
1 Tbs (15 ml) lemon or lime juice
1 Tbs (15 ml) chopped fresh chives plus additional for garnish
Tabasco sauce to taste (optional)
Salt and freshly ground pepper to taste
Puree the avocado and the hot chicken broth in an electric food
processor or blender. Refrigerate for 1 hour. Add the remaining
ingredients, stirring to combine well. Chill an additional 1 to 2
hours and adjust the seasoning. Garnish with chopped chives. Serves
4 to 6.
This archive was generated by hypermail 2b28 : Fri Sep 01 2000 - 00:00:04 EDT