2 large, ripe avocados
1 lime or lemon or mandarin
1 quart chicken stock, with the fat removed
1/2 cup light cream
Maldon salt (a type of sea salt - you may substitute other sea salt)
Tabasco, to taste
Sweet Oloroso sherry for the foie gras (you may also use Pedro Ximenez Sherry)
Bring the stock to a boil, then remove from the heat and dissolve the avocado mixture in it, forming a light cream. Season with salt, pepper and a few drops of Tabasco to taste. Add the cream, and heat without boiling. Serve with thin slices or flakes of foie gras mi-cuit in the center. Sprinkle a few drops of sweet Oloroso sherry over the foie gras, followed by a few flakes of Maldon salt. Trickle a little single cream over the cream of avocado.
This dish may also be served cold.
Recipe courtesy of Spain GourmeTour magazine.