1/2 cup lemon or lime juice
3 large Avocados
3 cans cream of celery soup
Dry sherry & nutmeg to taste
Puree peeled Avocados, gradually blend in canned undiluted soup. Process until smooth. Season to taste with citrus juice, sherry, freshly ground black pepper & nutmeg. Chill. An avocado stone placed in the soup will stop it discolouring so you can make it ahead of time.
Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.13.
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