Ingredients:

1 medium onion, sliced

2 Tablespoons butter or margarine

2 ripe avocados

1/2 teaspoon powdered ginger

2 Tablespoons Sherry

1-1/2 cups chicken stock or canned chicken broth

1/2 to 1 cup heavy cream

Mint sprigs and cayenne for garnish

Cook onion slices in butter until translucent, about 6 minutes. Place onions and butter in blender. Peel and seed avocados and add to blender. Heat broth or stock to dissolve fat and add to blender along with ginger and Sherry. Blend at medium speed until smooth. There will remain some small bits of onion. Pour into a bowl and add cream to taste. Refrigerate uncovered overnight; cover bowl in the morning. Just before serving, you may reheat or serve cold, adding more cream to desired thickness. Sprinkle a pinch of cayenne in each bowl; it will rise to the top. Ladle soup over cayenne and add a sprig of lemon mint from the garden. Be sure to rinse the mint and crush slightly to release flavor.

Serves: 4 to 6

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• The Red Castle Inn Website
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