3 large ripe avocados
1 small onion, chopped
Juice of 1 lemon
1 14.5 oz can low sodium, low-fat chicken broth
1 cup heavy cream
Salt and freshly ground pepper
Garnish: thinly sliced avocado OR
sprig of cilantro OR
dollop of creme fraiche
Cut the avocados in half; remove pits, and scoop out the meat into a food processor. Add chopped onion and half of the lemon juice. Pulse to puree. Strain into a large mixing bowl.
Stir in the chicken broth and mix well. Add the cream. Season to taste with lemon, salt, and ground pepper. Refrigerate until ready to serve.
To serve, ladle the soup into small bowls. Garnish by either floating thin slices of avocado or a cilantro leaf in the soup. For a really festive presentation, add a dollop of creme fraiche to center of soup and gently place a cilantro leaf in the center.
Prepare yourself for the oohs & aahs!