| 1 | This soup can be served hot or cold. |
| 2 | It is important not to cook the avocado for any length of time because it can develop a bitter flavour. |
| 3 | bring to the boil 1.5 l rich chicken stock, together with 2 stalks of celery, roughly chopped, several springs of parsley, left whole, ?teaspoon nutmeg and a dash of chilli powder or nutmeg. |
| 4 | Simmer for half an hour. |
| 5 | Remove and discard the celery and parsley. |
| 6 | In a large bowl, beat together 2 egg yolks and ?cup cream (or lower fat and cholesterol content by substituting evaporated skim milk). |
| 7 | Gradually add hot soup. |
| 8 | Stirring constant- ly so that the egg doesn"t curdle. |
| 9 | Return the mixture to the saucepan over low heat and continue stirring until the soup thickens somewhat. |
| 10 | Mash or process the flesh of 3 avocados and stir into the soup until well blended. |
| 11 | Serve. |
