from Best Ever Three & Four Ingredient Cookbook
2 large ripe avocados
1/2 pint (or 1 1/4 cups) sour cream (I found the soy kind - it was awesome)
4 cups chicken stock
small bunch of fresh cilantro (if you like it - my family doesn't)
ground black pepper
crumbled bacon (from Costco)
shredded cheese (the kids and the hubby like cheese on everything)
Cut the avocados in half, remove the peel and lift out the pits. Chop the flesh coarsely and place it in a food processor with 3-4 Tbsp of the sour cream. Process until smooth.
Heat the chicken stock in a pan. when it is hot, but still below simmering point, stir in the rest of the cream.
Gradually stir the avocado mixture into the hot stock. Heat but do not let the mixture approach boiling point.
Chop the cilantro. Ladle the soup into individual heated bowls and sprinkle each portion with chopped cilantro, bacon, cheese and black pepper. Serve immediately.
We had this with the Crab and Cucumber Wraps.