- 1 tablespoon butter
- 1 scallion (white part only), chopped
- 1 ½ cups chicken stock
- 1 Haas avocado, peeled, pitted and drizzled with lemon juice
- 1/3 cup heavy cream
- salt and pepper to taste
Heat the butter in a skillet over medium heat until the foam subsides. Add the scallion and cook, stirring occasionally, for 2 minutes or until translucent. Add 1 cup of the stock, bring to a boil, then lower the heat and simmer for 3 minutes. Meanwhile, blend the avocado, cream, and remaining ½ cup of stock in a food processor until smooth. Add the avocado mixture to the skillet and cook over medium heat, stirring occasionally, for 2 minutes, or until heated through. Season with salt, pepper and serve.