from Maureen Halsema-Meyer

1 very ripe avocado
8 slices of whole or multi-grain bread
butter
tomato
vidalia onion (or any sweet onion)
vegetable soup stock (about 16 ounces)
broccoli
carrots
water chesnuts
salt pepper
lemon juice

Sandwiches:

Butter the bread and grill it. Mash avocado and sprinkle with lemon and salt. Spread avocado mash on grilled bread. Add onion slices and tomatos.

Soup:

If using canned or boxed vegetable stock add about 1/4 more water. Boil broccoli and carrots until broccoli turns bright green add chesnuts.