Cold Lime Cream Soup
This is a slight adaptation of one of my own recipes. It benefited nicely from the addition of some hot pepper sauce. Most soups do. On various occasions I have slimmed it down, using milk or fat-free half-and-half instead of most of the cream, and it’s still pretty darn good — and a lot less alarming nutritionally. But as a favorite, it should get the royal treatment.
Ingredients
2 ripe avocados
• 2 (101/2-oz.) cans chicken broth
• 2 c. heavy cream
• 1 c. dry white wine or white vermouth
• 1 c. milk or half-and-half
• 1 tbsp. lemon juice
• Salt to taste
• Dash hot pepper sauce
• Juice of 4 fresh limes — about 5/8c. — or to taste
Directions
In a blender or food processor (the blender will produce a smoother soup), purée the avocados in the broth until they have formed a smooth paste. Pour into a large container and stir in the cream, wine, milk, lemon juice, salt and hot pepper sauce. Then add the lime juice, tasting as you go. It will mellow somewhat as it chills, so you might go a little stronger than you’re tempted to do at first. (Ain’t it funny how the lime slips away?).
Chill at least several hours, covered.