2 Large avocados

2 c Chicken broth

Salt, pepper 2 c Whipping cream

2 T Cognac

2 T Sherry

Frozen avocado shell cups Peel avocados and dice pulp. Puree pulp in blender container with chicken broth. Season to taste with salt and pepper. Gradually stir in whipping cream. Chill. Add cognac and sherry just before serving. Note: To make frozen avocado-shell cups for soup, cut a slice from stem end of avocado. Scoop out pulp and discard seed. Reserve cap. Use pulp for soup or puree with small amount of lemon juice and freeze for future use. Place shell upright in cup or egg carton. freeze until firm. To serve, embed avocado shell in crushed ice in a dessert dish or soup icer. Carefully spoon in soup and lean cap against side of avocado. Makes about 4 cups.

1 t Vegetable oil

1 lb Carrots, sliced

6 oz Onion, chopped

2 md Oranges, grated & squeezed

1 1/2 pt Vegetable stock

2 tb Cilantro, chopped

1 t Salt

Pepper, to taste

Heat oil in a soup pot. Add the carrot & onion. Cover & saute for 10 minutes, without browning. Shake the pot occasionally. Add the orange zest & orange juice, stock, cilantro & the rest of the seasonings. Bring to a boil, cover & simmer for 45 minutes. Set aside to cool slightly. Pour soup into a blender & puree until smooth. Return to pan & re-heat. Serve hot. Elizabeth Brand, “Vegetables”