2 large ripe avocados
1 quart chicken stock
1 cup light cream
salt and freshly ground white pepper
1 tablespoon minced fresh cilantro leaves, to garnish (optional)
- Cut avocados in half, remove the pits, and mash the flesh. Put the flesh into a nylon strainer and press it through the strainer with wooden spoon into a warm soup bowl.
- Heat the chicken stock with the ceam in a saucepan. When the mixture is hot, but not boiling, whisk it into the pureed avocado in the bowl.
- Season to taste with salt and pepper. Serve immediately, sprinkled with the cilantro, if using. The soup may be served chilled, is my preferrence.