1 lg. avocado, 3 drops lemon juice
1 c. heavy cream
1 tsp. onion
Salt
Pepper
4 c. canned chicken broth
Dash of Tabasco, optional

Force 1 large avocado (peeled, pitted) through a coarse sieve into a bow. Add three drops lemon juice. In blender, put 1 cup heavy cream (or low fat milk). Puree: 1 teaspoon onion salt, pepper and avocado. Add 4 cup chicken broth. Blend until smooth. Chill 4 hours. To serve, garnish each bowl with 1 teaspoon dill (or one sprig fresh dill weed). Serves 6. (One could use one avocado, cut recipe in half, use bouillon cubes and omit salt.)