Avocado Soup 1/2 dried chili pepper 3 large avocados 2 cups chicken consomme 1 cup heavy cream 1/2 teaspoon pepper 1 teaspoon salt Mix the crumbled chili pepper with the meat of 2 avocados, and crush to a pulp with a potato masher. Force this mixture through a sieve into the top of a double boiler, and add the chicken broth (either a can of consomme or dissolved packets of MBT). Heat over direct heat until the soup boils, then place over hot water; add the cream, mix thoroughly, cover and again heat to boiling point. Skin and seed the third avocado and cut into small chunks. At the last moment before serving, add these chunks to the soup, plus salt and pepper.