C
?
flail?
1 . . .v';--J i
r ""-
' ft
J
'mm
ld ""Jt" '"1
I X?0
.-'1;
'VV
s.
Any
spring
vegetable
worth its
salt is worth
When it rains it pours
v -
teliiiv ? . . -. .flu fitTl
4 .iit;til
1 .2t?s...fci-
pry
"
5.:
.. V .v;
Creamy Shrimp and Avocado Soup and Luscious Pineapple
Destert are specialties for a Mother's Day supper.
Family Weekly Cookbook MELANIE DE PROFT
Food Editor
Creamy Shrimp and Avocado Soup
to prepare: 20 min.
nm 9t
7 CMS flll IWWH TMM '
1 m4
3 MM M MB MHk 2 TtMtltHW CMMVtl tlliVM
a MM KM crMM
1. Put soups into top of double boiler or into large heavy saucepan. Blend
in milk and cream. Heat over boiling water (or very low heat if cooked
in saucepan) until frozen soup is thawed; stir occasionally to blend well.
2. Blend curry powder with a spoonful of the soup and stir into soup in
double-boiler top. Mix in the shrimp. Heat thoroughly and pour into soup
tureen. Add avocado and chives. Serve at once.- Abokt 10 serving
"Jfdte.- Served cold, this soup is delicious, too. Reheating this soup is not
advksabM as there is danger of curdling.
V
Family Wkly. May 1, 1M0
Al eve rkl
n