6 to 8 servings

6 avocdos
1 gal. Milk
1 Red Onions
1 cluster fresh garlic
1/2 Tbls. cumin
1 large sprig fresh basil
1/2 Tbls. black pepper
1/2 bunch corriander
1/4 Tbls. chili powder.
1/4 Tbls. cayenne powder
4 Tbls. dry sherry
1/4 bunch fresh coriander
1 cup light cream
*option (1/2 gal. chicken broth and 1/2 gal. milk)

Sautee' onions, garlic, cumin, basil, black pepper, 1/2 bunch coriander, chili, cayenne, and dry sherry with a little bit of oil at high heat in a sauce pan until reduced or until onions are almost transparent. If the mixture begins to dry out add a little water until cooking is done. If you are drinking wine add a little wine instead of water or both. Concider it a little treat for the spirits that watch over you.

Let this mixture you have cooked cool until it reaches room temp. To speed up this process you can put iy in the refigerator uncovered for about fifteen minutes. While you are waiting for it to cool you can process the remaining ingriedients.

In a blender or food processor, combine avocado, and milk(or 1/2 chicken broth and 1/2 milk). Stir in light cream and remaining 1/4 bunch of fresh coriander. Add your sautee'd mixture and stir. Cover; chill well. garnish each serving with fresh avocado slices, dollop of creme' fresh (sour cream) and a sprinkle of dill.

Bake onions in Olive oil, garlic powder, honey, stout beer, black pepper, red wine, and drink too much for this soup is idiot proof-even fools can make this soup.