Serves: 6
Total Calories: 333
1. In a small saucepan over medium heat, bring chicken broth or bouillon to a boil. Remove from heat and keep warm.
2. Place heavy cream, avocados, lemon juice and salt in a blender container or food processor bowl. Cover and blend or process until pureed. Slowly add hot chicken broth or bouillon and blend or process until smooth. Add sherry.
3. If serving hot, heat but do not boil. If serving cold, chill for several hours and serve in chilled bowls. Garnish with lime slices.
This Cream Of Avocado Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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