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2 med. Carrots diced
1 med. Onion diced
2 med. Celery Stalks
3 cloves Garlic peeled
3 fresh sprigs Italian Parsley
2 tbls. unsalted Butter
6 cups Chicken Broth
2 large firm ripe Hass Avocados (8 oz. ea)
2 to 3 tbls. sherry
Soften the vegetables in the butter over medium heat in a soup pot. Add
chicken broth, garlic & parsley. Bring to a boil and reduce heat & simmer
30 minutes. Remove garlic & parsley. When ready to serve, peel & seed the
avocados, cutting them into a ½" dice.
Add avocados & sherry to the soup & just heat through. Adjust seasonings &
serve hot.
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