Avocado Curry Soup

Directions

1. 1
   Melt butter; stir in curry and add stock.
2. 2
   Bring to boil; cover and simmer 10 minutes.
3. 3
   Combine cream with yolk and hot pepper sauce and gradually stir into soup, cooking over low heat.
4. 4
   Remove from heat.
5. 5
   Mash half of avocado and dice the other half; add both to soup.
6. 6
   This soup can be refrigerated, even frozen, until serving time.
7. 7
   If it is to be served hot, reheat, stirring constantly.
8. 8
   To serve cold, if frozen, defrost and beat vigorously to blend.