Cold Avocado Soup

To make frozen avocado-shell cups for soup,
cut a slice from stem end of avocado.
Scoop out pulp and discard seed. Reserve cap.
Use pulp for soup or puree with small amount of
lemon juice and freeze for future use.
Place shell upright in cup or egg carton.
freeze until firm.

Ingredients:
2 large avocados
2 cups chicken broth
salt and black pepper to taste
2 cups heavy whipping cream
2 tablespoons cognac
2 tablespoons sherry
avocado frozen shell cups

Directions:
Peel avocados and dice pulp.
Puree pulp in blender container with chicken broth.
Season to taste with salt and pepper.
Gradually stir in whipping cream. Chill.
Add cognac and sherry just before serving.
To serve, embed avocado shell in crushed ice
in a dessert dish or soup icer.
Carefully spoon in soup and lean cap against side of avocado.