Cream Of Avocado Soup - cooking recipe

Ingredients

2 large avocados, peeled, seeded
1 can evaporated milk
1/2 tsp. celery salt
1/4 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
1 (10 oz.) can chicken broth
2 c. milk

Preparation

Use a large blender to make this cold soup.
Avocados may be 2 large or 3 small.
Cut lengthwise with a chopping knife to seed. Twist to separate halves.
Remove seeds (one method is to embed knife into seed firmly and twist).
With a large spoon, scoop out meat and coarsely chop.
Add to blender.
Puree.
Add next 6 ingredients.
Separate into halves.
To each half, add 1 cup of milk, blend.
Refrigerate at least 4 hours.
Serve cold in chilled soup bowls.
Yield:
6 servings.