1 med. onion
1 stalk celery
2 tbsp. butter
2 tbsp. flour
2 c. chicken stock
Lemon juice, tarragon vinegar, prepared horseradish, pepper, allspice
1 or 2 ripe avocados

Saute 1 onion, minced, 1 stalk celery, thinly sliced in 2 tablespoon butter. Add 2 tablespoon flour, blend well. Stir in 2 cups chicken stock heat, stirring until thick. Season with lemon juice, tarragon vinegar and prepared horseradish, 1 clove garlic, crushed, 1 1/2 teaspoon curry powder, 1 teaspoon salt, 1/8 teaspoon each pepper, allspice and powdered tarragon. Simmer slowly. Peel, pit and cube avocado. Dip in lemon juice put through food mill. Blend puree into soup mix. Slowly pour mix into 2 cups milk. Serve hot or cold. Garnish with bacon crumbles. Makes 5 cups soup.