Sopa De Palta- Avocado Soup

Directions

1. 1

   Stephen Ceideburg 1 1/2 l Chicken Stock 2 Stalks celery Parsley sprigs 1/4 ts Nutmeg 1 d Chilli powder 2 Egg yolks 1/2 c Cream 3 Avocados Th

2. 2

   It is important not to cook the avocado for any length of time because it can develop a bitter flavour

3. 3

   Bring to the boil 1.5 L rich chicken stock, together with 2 stalks of celery, roughly chopped, several springs of parsley, left whole, 1/4 t

4. 4

   Simmer for half an hour

5. 5

   Remove and discard the celery and parsley

6. 6

   In a large bowl, beat together 2 egg yolks and 1/2 cup cream (or lower fat and cholesterol content by substituting evaporated skim milk)

7. 7

   Gradually add hot soup

8. 8

   stirring constant- ly so that the egg doesn't curdle