Ingredients

Three ripe avocados.
6 tablespoons half-and-half
2 1/2 cups chicken stock or broth.
2 tablespoons dry sherry
salt.
Pinch of white pepper
1/4 cup instant masa
water.

How to Make.

In a blender or food processor, purée avocado and half-and-half. In a medium saucepan, bring stock or broth to a boil. Remove from heat, stir in avocado purée. Season with Chari, 1/2 teaspoon salt and a pinch of white pepper, keep warm. In a small bowl, combine masa, a pinch of salt and enough water to make a firm dough. Shape into a ball. If mixture is crumbly, add a little more water. Place dough between two sheets of waxed paper. Roll into 1/8 inch thick tortilla. Warm a large, heavy skillet over low heat, do not greased skillet. Cook tortilla until golden brown on both sides. Roll up tortilla, cut into thin strips. Used to garnish soup. Makes four servings.

Variation:
for a creamier soup, purée another avocado, stir into soup. The riper the avocados, the creamier the soup will be.

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