Avocado Soup

INGREDIENTS

1 large shallot, chopped (1/2 cup)

2 tablespoons butter

2 cups chicken broth

½ cup Yukon potato, peeled and cubed

¼ teaspoon salt

   dash of freshly ground black pepper

2 medium sized, very ripe avocados, peeled and cut into small chunks

1 extra cup chicken broth for puree

NOTE: The avocados MUST be ripe and soft for the flavor to end up in the end product. Otherwise, you will end up with very pretty, green, thick, tasteless soup.

METHOD

In a large saucepan on medium heat, simmer the shallot in the butter until tender, about 4 to 5 minutes. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until the potatoes are tender. Remove from the heat; cool slightly.

Place avocados in a blender; add the potato mixture. Cover and puree. If the mixture won't puree, add a little bit of chicken stock and re-try. Keep adding stock by the tablespoon until the mixture becomes just liquid. Return to the pan; heat through. Serve with a dollop of sour cream if desired. Serves six.