Ingredients

  • 1 tablespoon butter
  • 1 to 2 teaspoons curry powder
  • ¾ cup chicken stock or broth
  • 1 cup light cream
  • 1 slightly beaten egg yolk
  • Few dashes hot pepper sauce
  • 1 medium, ripe avocado
  • Nutritional Information
    • Nutritional analysis per serving (5 servings)

      250 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 97 milligrams cholesterol; 79 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 or 5 servings

Preparation

  1. Melt butter; stir in curry and add stock. Bring to boil; cover and simmer 10 minutes.
  2. Combine cream with yolk and hot pepper sauce and gradually stir into soup, cooking over low heat. Remove from heat.
  3. Mash half of avocado and dice the other half; add both to soup.
  4. This soup can be refrigerated, even frozen, until serving time. If it is to be served hot, reheat, stirring constantly. To serve cold, if frozen, defrost and beat vigorously to blend.

15 minutes

Dining and Cooking