Guest Author - Susan Stewart

Haas avocadoes are the easiest to find in the States � the very dark green, wrinkly ones. They have a lot of flavor. Mexico is the biggest producer of avocados in the world. Here, another popular variety is �butter� avocados - they are very mild, with smooth, light green skins. I like to use a combination of both kinds when making guacamole or using one of these recipes.

This is particularly great on a hot day�
Avocado Soup
Serves 6-8
May be served hot or cold
4 tablespoons butter
2 tablespoons flour
8 cups hot chicken or vegetable broth
5 medium avocadoes, peeled and seeded
1 tablespoon finely minced onion
� - � cup heavy cream
salt and ground white pepper
Melt the butter until bubbling, but not browned, and stir in the flour. Cook for 2-3 minutes, stirring. Very slowly, add the broth, while stirring constantly. Once it is slightly thickened, remove from the heat and set aside.
In a blender or food processor, puree the avocados with about 1 cup of the broth. Add to the remaining broth in the pan. Add the onion and cream, season to taste, and simmer about 10 minutes on low heat. Serve at once or refrigerate if serving cold.

A different take on guacamole with tortilla chips�
Avocado Tacos
Makes 12
3 avocados, peeled
1 teaspoon mustard
2 tablespoons heavy cream
1 tablespoon chopped cilantro
10 pitted black olives, chopped
salt and fresh ground pepper
12 corn or flour tortillas
Mash all ingredients, except the tortillas, together. On a dry griddle, heat the tortillas, then fill with the avocado mixture, and serve. I like to serve these for appetizers, cut into quarters, with salsa on the side.


I couldn�t resist adding yet another �guac� recipe�
Guacamole with Tomatillos
Makes 3 cups
1 pound tomatillos, husked, or 2 cups canned tomatillos, drained
1 chile Serrano, seeded
1 small white onion, chopped
3 medium avocados
1 tablespoon olive oil
1 tablespoon chopped cilantro
juice from � a lime
salt
In a pan, put the fresh tomatillos, chili, and onion, and cover with water. Bring to a boil and the simmer about 10 minutes. Drain. If you are using canned tomatillos, just cook the chili and onion together, drain, and then add the drained, canned tomatillos.
Puree the cooked vegetables in a blender or food processor. Peel, deseed, and mash the avocadoes. Add the tomatillos mixture, olive oil, cilantro, lime juice, and salt to taste. Serve.