Creamy Avocado Soup

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

One rainy evening, my husband, David, and I emerged from a restaurant
where we'd been celebrating his 50th birthday only to find that he'd
locked the keys in the car. He insisted he could open the door with a
wire coat hanger, so we went back to the restaurant to get one. There
were none to be found. David then ran to a department store and returned
with a hanger. After a few attempts, he got the door open and we climbed in.

As we sat there, soaked and cold, he stuck the hanger under his seat.
With a smug grin, he said, "Now if this ever happens again, I'll have one handy."

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                            TODAY'S RECIPE
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I know, I know. I've probably published more than a dozen recipes for
avocado soup in the past, but they're just so darned good. Here's another to add to your collection.

Creamy Avocado Soup

3 Tbs (45 ml) olive oil
3 Tbs (45 ml) all-purpose flour
4 cups (1 L) chicken or vegetable stock
1 large ripe avocado, peeled, seeded, and mashed with a fork
1 cup (250 ml) heavy cream, half-and-half, or milk
2 Tbs (30 ml) lime juice
2 Tbs (30 ml) sherry (optional)
Salt and freshly ground pepper to taste
Lime wedges for garnish

Heat the oil in a large pan over moderate heat and stir in the flour.
Cook for 2 to 3 minutes and add the stock. Bring to a boil, stirring
frequently. Add the remaining ingredients and stir until the soup is
smooth and heated through. Serve garnished with lime wedges.
Serves 4 to 6.
Received on Mon Apr 12 18:29:39 2010