2    Medium-ripe dark-skinned

           -(Haas) avocados
  2 1/4 c  Vegetable stock

  1 1/2 ts To 2 ts curry powder

    3/4 ts Salt

    1/8 ts To 1/4 ts white pepper

    1/2 c  Heavy cream

      2 tb Fresh lemon juice

  Split avocados in half with a knife and remove the pits.  Set aside
  one half.  Scoop out the insides of the other three halves with a
  spoon and blend with 1 cup of the stock in a blender until smooth.
  Stir in the curry powder, salt, pepper, cream, and remaining stock.
  Chill.
  When ready to serve, garnish the soup with thin avocado slices that
  have been cut from the remaining avocado half and dipped in lemon
  juice.
  Serves 4 to 6.
  From:  SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside,
  New York. 1990 Posted by: Karin Brewer, Cooking Echo, 7/92