Hi Suzi,

As a Calaifornia girl you probably have plenty of avocadoes! I lived in Ca. for ten years and that's when I learned to love them.

The soup is really easy:

1.5 cups chicken stock
4 oz cooked chicken or as much as you need to meet your protein requirement....more chicken will mean you need more stock
Cilantro leaves- as many as you like or leave them out
Half a small avocado, chopped
2 TB cream

Heat stock and chicken (and cilantro if you're using it) to boiling.
Allow to cool slightly, add avocadoes and process in a food processor 'til smooth. If it seems too thick you can always add a bit more stock. I used a stick blender in the pot and it didn't come out totally smooth but it was still very good.
Add cream and stir well. Reheat if necessary but don't boil.
Salt and/or pepper to taste. A shot of chipotle pepper Tabasco would also be good. It's a "pretty" soup, pale green with darker flecks of cilantro . I think it's good enough to serve to company.