Avocado Soup

4

2 large avocados 1 quart chicken stock 1 cup light cream salt and (white) pepper to taste minced cilantro for garnish (optional)

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.