Californian Avocado Soup

From“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman
Published by William Morrow & Company in New York in 1978

1 package chicken-noodle-soup mix
2 ripe avocados
1/2 small onion, very finely chopped
1 cup light cream (or half and half)
lemon wedges for garnish
chopped chives for garnish (optional)
juice of 1/2 lemon (for dipping)
a little salt and pepper if necessary

Serves 4–5

1
Cook the soup mix according to package directions. Leave to cool.

2
Peel and slice the avocados. Reserve a few of the most perfect slices for garnish. (Dip those for garnish in lemon juice to prevent discolouring.)

3
Put the cold soup, avocados and onion into blender jar. Blend on low speed for 1 minute, then turn to high and puree the mixture until it is thick and really smooth.

4
Pour into a clean bowl and chill until needed.

5
15 minutes before serving, stir in the cold cream and the reserved avocado slices.

6
Garnish with lemon wedges and chopped chives (if used). Taste for seasoning. Serve the same day!

Note
Up to stage 4 the soup can be made 2 hours in advance. Do not freeze!