Ingredients

• 2 Large avocados
• 2 cups Chicken broth
• Salt, pepper
• 2 cups Whipping cream
• 2 tablespoons Cognac
• 2 tablespoons Sherry
• Frozen avocado 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.
• Note: 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.
• 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.
• Makes about 4 cups.
• From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini