Cream of Avocado with Shavings of Foie Gras

Servings: 4

Prep Time: 20-25 min.

Ingredients:

2 large, ripe avocados

1 lime or lemon or mandarin

1 quart chicken stock, with the fat removed

1/2 cup light cream

Salt

Maldon salt (a type of sea salt - you may substitute other sea salt)

Pepper

Tabasco, to taste

Sweet Oloroso sherry for the foie gras (you may also use Pedro Ximenez Sherry)

Preparation:

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.