Serves: 4
Total Calories: 318
Puree avocado in a blender or food processor until smooth. Sauté chopped shallots in olive oil until tender but not brown; set aside to cool.
In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
Chill for at least half an hour before serving. Garnish with diced tomato.
This Chilled Avocado Soup recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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