Ingredients
3 ripe avocados, large and pitted
2½ cups chicken broth, chilled and solidified fat removed
1 cup heavy cream
1 small onion, chopped
1 garlic clove, minced
1 lemon, juiced
salt, to taste
pepper, freshly ground
watercress leaves, for garnish
caviar, optional garnish
Preparation
Place avocado in the food processor. If possible, keep the shell of each avocado intact and reserve it for serving, keeping them covered with plastic wrap in the refrigerator.
Add the onion, garlic, and half of the lemon juice to the avocado in the food processor.
Process until smooth pureed, stopping a few times as necessary to scrape down the bowl.
Set a fine-meshed strainer over a large mixing bowl and use a rubber spatula to press the puree through the strainer.
Stir in 2 cups of the chicken broth and all of the cream until thoroughly blended.
Season with salt and pepper to taste. Add more lemon juice if needed.
Cover the bowl and chill in the refrigerator for at least 2 hours.
Taste the chilled soup and, if necessary, adjust the seasonings with a little more salt, pepper and lemon juice.
If you’d like it a little thinner, stir in some of the remaining chilled chicken broth.
Place the avocado shells, if using, inside individual bowls to hold them level.
Ladle the soup into the shells, or into chilled serving bowls.
Garnish each serving with watercress leaves and, if you like, a small dollop of caviar.
