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Border Avocado Soup
2 medium avocados
3 cups chicken broth
2 teaspoons mild chile powder
1/2 teaspoon cumin
1 1/2 cups whipping cream
1/2 teaspoon salt, or to taste
Dash of cayenne pepper
4 sprigs cilantro
Peel avocado and chop the flesh coarsely. Place it into a blender container. Add chicken broth, chile powder and cumin; blend until smooth. Pour the mixture into a saucepan and cook over very low heat until very hot. Do not allow it to boil. Pour the avocado mixture into a bowl and allow to cool. Stir in the cream, add the salt and cayenne pepper, and chill thoroughly in the refrigerator.
Pour the soup into individual serving bowls, sprinkle with a little cayenne pepper, and garnish with cilantro sprigs.
Serves 4.
