A delicious and delicately flavoured soup, this can be served as the start to an otherwise heavy meal. Do not place the soup over direct heat after the avocado mixture is added. lj pints chicken stock, fresh or made from a stock cube small onion, finely minced avocados, peeled and stoned
1 tablespoon butter, softened
1 teaspoon salt
4 grindings of black pepper
2 teaspoons lemon juice
Simmer the chicken stock and onion in a covered saucepan for 30 minutes.
Puree the avocados by pushing them through a sieve. Combine the puree with the butter, salt, pepper and lemon juice.
Remove the stock from the heat and fold in the avocado mixture.
Serve immediately in heated bowls.