Avocado Soup With Ginger and Orange

From the New York Times

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup flour
• 1  quart milk
•  salt
• 1⁄4 teaspoon ground ginger
• 1  grated orange, rind of
• 2  avocados
• 1⁄4 cup heavy cream, whipped
• 1 -2  teaspoon  minced preserved gingerroot (optional)

Directions

1. Melt the butter in the top of a double boiler over hot, hot water.
2. Add the flour and blend with a wire whisk.
3. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk.
4. Add the salt, ginger and orange rind and cook, stirring, until the mixture has thickened.
5. Mash or sieve one avocado and add to the sauce. Stir in thoroughly. Chill.
6. Serve the chilled soup in chilled soup bowls or cups.
7. Garnish with the remaining avocado, cubed, whipped cream and a sprinkling of preserved ginger.
8. NOTE: this soup may also be heated before serving.