6 cups chicken stock 1 bouillon cube (optional, if stock needs more seasoning)
2 large avocados, cut in half (remove pits and scoop out flesh)
corn tortilla squares, fried crisp for garnish (optional)
chopped fresh chives for garnish (optional)
Place 2 cups stock in blender, add avocado, and blend to a smooth purée. Add to the rest of the stock in a saucepan and heat through gently. Do not boil.
Chill, garnish, and serve. (May be served hot immediately.) Serves 6.
For a thicker, creamier version, add up to 2 additional puréed avocados and stir about 1/4 cup sour cream into the hot soup before chilling.
