Cream of Avocado Soup

Cream of Avocado Soup

Recipe from Clementine Paddleford’s Cook Young Cookbook 1966

1 Medium Avocado

1 Chicken bouillon cube

2 Cups of water

1 TBSP Lemon Juice

1 Can cream of chicken soup, undiluted

½ cup slivered almonds, toasted

1 tsp Salt

1/8 tsp pepper

¼ tsp nutmeg

Pit. Peel, and dice avocado. Dissolve bouillon cube in boiling water. In a blender place diced avocado, bouillon and remaining ingredients. Cover. Blend for about 1 minute, or until nuts are finely crushed. Heat through. Yield 3 Cups