This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour. Bring to the boil 1.5 L rich chicken stock, together with 2 stalks of celery, roughly chopped, several springs of parsley, left whole, 1/4 teaspoon nutmeg and a dash of chilli powder or nutmeg. Simmer for half an hour. Remove and discard the celery and parsley. In a large bowl, beat together 2 egg yolks and 1/2 cup cream (or lower fat and cholesterol content by substituting evaporated skim milk). Gradually add hot soup. stirring constant- ly so that the egg doesn't curdle. Return the mixture to the saucepan over low heat and continue stirring until the soup thickens somewhat. Mash or process the flesh of 3 avocados and stir into the soup until well blended. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93. Courtesy Mark Herron.
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