Chilled Avocado Soup
By Jane Carrell Lone Star Legacy, A Texas Cookbook
3 ripe avocados, peeled and coarsely chopped 1 cup chicken broth 1 cup half & half cream 1 teaspoon salt 1/4 teaspoon onion salt White pepper to taste 1 teaspoon lemon juice Lemon slices to garnish Purple onion slices to garnish
Combine avocado and chicken broth in blender container. Cover and blend until smooth. Remove from blender and stir in half & half, salt, onion salt, and white pepper. Cover and refrigerate overnight. Stir in lemon juice before serving; garnish with lemon and purple onion slices.
Serves 4 to 6.