A cool, creamy make-ahead soup.
2 large avocados
1 quart chicken stock
1 cup light cream
salt and (white) pepper to taste
minced cilantro for garnish (optional)
No nutrition information available
Puree the avocado flesh and ¼ cup of chicken broth in a blender.
Heat the remaining chicken stock and cream in a saucepan just until it's hot - don't boil.
Whisk in the pureed avocado.
Add salt and pepper to taste. Chill for at least 4 hours if you want a chilled soup. This soup can also be served hot.
When ready to serve, sprinkle with minced cilantro, if desired.