Avocado & Ginger Vichyssoise

The Author says: "Avocado and fresh ginger are the key ingredients in this most distinctive soup. And make no mistake, there is nothing quite like fresh ginger. This recipe is prepared at the Hotel Inter-Continental in Ocho Rios, Jamaica." --Joyce LaFray Young

1/2 cup butter or margarine
1 medium onion, finely chopped
1 ounce fresh ginger, peeled and grated
1 large avocado, peeled and mashed
2 cups chicken stock
1 teaspoon black pepper
1/2 cup light cream
1 scallion, finely chopped

Melt the butter in a sauté pan. Cook the onions and grated ginger for about 2 minutes. Add the mashed avocado and chicken stock. Mix all ingredients thoroughly, using a wire whisk to eliminate lumps. Simmer slowly for about 10-15 minutes. Add salt, pepper, and cream. Stir and chill for at least an hour. Chill bowls before serving. Garnish each bowl with scallions.

Yield: 6 servings.

From: Tropic Cooking by Joyce LaFray Young