Avocado Soup

Middle Eastern Cookery, p. 19

4 tablespoons butter

5 ½-inch slices ginger root

¼ cup flour

1-1/2 cups milk

½ to 1 teaspoon fresh grated lemon peel

2 large avocados

½ cup milk

½ teaspoon salt

½ to 1 cup heavy cream

In heavy saucepan over low heat melt butter. Add ginger root and cook slowly 5 minutes. Stir in flour. Cook and stir 3 minutes and gradually add 1-1/2 cups milk and lemon peel.

Lemon zest in everything, please.

Cook over low heat, stirring often, 10 minutes until sauce is smooth and thick. It will take on flavor of the ginger root. Discard ginger root and remove from heat. Cool slightly. In blender puree avocados, ½ cup milk and salt. Blend pureed avocados into sauce and add cream.

Chill thoroughly and adjust with salt. Serve in chilled bowls with garnish of avocado balls rubbed with lemon juice.

This, of course, puts you in the weird position of having to make avocado balls. It's kind of fun, though, if you have a melon baller.

A nice cool little dinner.

My Rating: 4/5 "Such delicate flavor, and so substantial for a chilled soup! The ginger and lemon add wonderful nuance to the avocado. Unfortunately it doesn't keep very well as leftovers, so gobble it up while you can!"