Instructions: Melt the butter in a medium saucepan at low heat. Add celery and onion and cook until the onion is translucent. Add the stock and the chopped hearts of palm. Bring to a boil, reduce heat, cover, and cook over low heat for 30 to 40 minutes.

Puree the soup, solids first, then press through a sieve - extracting as much pulp as possible from the solids. Stir in the cream and the last heart of palm, chopped fine. Chill until very cold.

When ready to serve, ladle into bowls (packed in ice, if possible), and garnish each with one lemon slice and thin slices of avocado.

Comments: Wildly decadent - and so delicate. Serve cold to 4 people and see if they can identify the key ingredient.

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