Chilled Cream of Avocado Soup

Serves 6

3 large, ripe avocados

1 small onion, chopped

1 lemon, juiced

2 – 2 ½ cups chicken broth [or vegetable broth]

1 cup heavy cream

Salt

Pepper, freshly ground

Caviar or diced smoked salmon for garnish

Cut each avocado in half and remove pit. Carefully scoop the flesh out of each avocado half and put in food processor.

Add onion and half of the lemon juice. Process until smoothly pureed, stopping a few times to scrape down the bowl.

Set a fine-meshed strainer over a large mixing bowl and press the puree through strainer with a rubber spatula. Stir in 2 cups of broth and all of the cream until fully blended. Season to taste with salt, pepper and more of the lemon juice. Cover the bowl and chill for at least 2 hours.

Taste the soup before serving and adjust seasoning. If a thinner soup is desired, stir in some of the remaining chilled broth.

Ladle soup into chilled serving bowls. Garnish each with a dollop of caviar or salmon.