Avocado Soup

Ingredients

• 2 avocado – peeled, pitted and diced
• 1 tablespoon chopped shallots
• 1 tablespoon olive oil
• 2 cups chicken stock
• 1 cup heavy cream
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• 1 tomato – peeled, seeded and diced

Directions

Puree avocado in a blender or food processor until smooth. Sautee 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.