Craig Claiborne

Cold Curried Avocado Soup

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 large or 2 small ripe avocados
  • 2¼ cups Chicken Stock
  • 1 teaspoon curry

Method

  1. Peel and halve the avocado, discarding the pit. Cut avocado into rough pieces. Place the avocado and one cup of the stock in the container of an electric blender. Add the curry powder, salt and pepper. Blend at high speed for thirty seconds.

  2. Pour mixture into an enamelware saucepan. Add remaining stock and heat, stirring, to boiling. Cool. Stir in crea