When I was eight years old, my mother called me into the kitchen for “a taste of something special.” Half an avocado, with the pit still in it, lay on the sink, and on a plate the other half was laid out in slices. She cut a slice in half, and placed it on a crisp cracker. She added a sprinkling of kosher salt and held it out to me.
“Taste this,” she said. I put the whole thing in my mouth.
And so began my love affair with avocados. They are fabulous in salads and omelettes. And I think guacamole ought to be a separate food group! I still like them plain…on a crispy cracker with a little salt. Here is one of my favorite avocado recipes. I have been making this soup for years. It’s very rich so keep the servings small. Enjoy! Judy
1 (13 3/4 – oz.) can chicken broth
2 medium avocados, seeded, peeled, and cut into chunks
2 Tbsp. dry sherry
1/2 tsp. salt
1/4 tsp. onion powder
1/8 tsp. dried dill weed
3/4 cup light cream
In blender container combine chicken broth, avocado chunks, dry sherry, salt, onion powder and dill weed. Cover; blend until mixture is smooth. Stir in light cream. Turn in to refrigerator container.
Cover; chill well. Top each serving with slices of avocado or dollops of sour cream, if desired.