An elegant soup for an appetizer. Not for novice cooks.
Serves: 4
Ingredients:
_ large ripe avocados (Hass variety preferred), peeled and mashed
_ Serrano chile, chopped with seeds
_ cups homemade chicken broth
_ cup fresh lime juice
_ teaspoon salt, or to taste
_ cup Mexican crema or sour cream
_ tablespoons chopped fresh flat-leaf parsley
Dry sherry
In a blender or food processor, purée all the ingredients except the sherry until smooth. Refrigerate the soup (at least 3 hours) until shortly before serving. Divide the soup among 4 cold soup bowls. Pass a small pitcher of sherry at the table for each person to add about 1 teaspoon to the soup, if desired.
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