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
Cook the soup mix according to package directions. Leave to cool.
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.)
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.
Pour into a clean bowl and chill until needed.
15 minutes before serving, stir in the cold cream and the reserved avocado slices.
Garnish with lemon wedges and chopped chives (if used). Taste for seasoning. Serve the same day!
Up to stage 4 the soup can be made 2 hours in advance. Do not freeze!