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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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Mexican Avocado Soup

(Sopa de Aguacate)

This rich soup is both simple and seductive--in a word, irresistible. Serve hot or cold to 6 as a filling first course.

Garnish: cilantro, finely chopped, with crisp tortillas, fried in lard or oil, on the side.

Heat the stock and cream and keep at a simmer. Puree the chili pepper and garlic in a blender, then add avocado. When ready to serve, gradually add the hot stock mixture and blend until smooth. Season to taste and either serve immediately with cilantro topping and chips on the side--or refrigerate immediately to make a cold soup. Avocados turn bitter when heated, so be careful.