Mexican Avocado Soup

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

An irate diner called the waiter and asked him "Do you play tennis?"

The waiter replied "Yes, I do."

"Well then" said the diner "I think it's you're turn to serve."

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             TODAY'S RECIPE
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Avocado soups are found throughout much of Central and South America.
This version is from Mexico, and is delicious either hot or cold.

Mexican Avocado Soup (Sopa de Aquacate)

2 large, ripe avocados, peeled
4 cups (1 L) canned or fresh chicken stock
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh cilantro for garnish
Lime wedges for garnish

Press the flesh of the avocados through a fine sieve and place in a
large serving bowl. Heat the chicken stock and the cream until it
almost boils. Pour the hot liquid over the strained avocados, stirring
to combine. Season with salt, pepper, and nutmeg. Serve hot or chill
for at least 2 hours before serving. Garnish with
chopped cilantro and a lime wedge.
Serves 4 to 6.
Received on Wed Aug 27 08:20:20 2008