1 ripe avocado
1½ cups strongly-reduced stock or consomme
¾ cup cream
salt and pepper to season
1½ Tbl dry sherry or dry white wine
1 Tbl lemon juice, strained

Remove flesh from avocado and put in blender (mash thoroughly or sieve if you don't have a blender). Add sherry, then gradually the stock. Add cream, taste, correct seasoning, then add lemon juice very gently so as not to curdle the cream.

Mix and pour into jug or other container for refrigeration. When chilled, pour into four chilled soup bowls, add 1 cube of ice to each and serve immediately.

Lesley Holme

DATE: July 1980

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