You'll find this velvety green soup a perfect starter for warm weather meals. Try it with grilled chicken or a juicy steak at dinner time, or serve it with sandwiches for lunch.
Pit and peel the avocado, then cut into chunks. In a blender, whirl the avocado, half and half, broth and lemon juice until smooth. (To prepare in a food processor, whirl the avocado with the half and half until pureed then add the broth and lemon juice and whirl until smooth.)
Ladle the soup into wide shallow bowls. Garnish each portion with chives, if desired.
Per Serving: 151 Calories, 3 Grams Protein, 7 Grams Carbohydrates, 14 Grams Total Fat, 11 Mg Cholesterol, 389 Mg Sodium
From Sunset's Quick And Easy Cookbook Copyright 1991