1 qt. chicken stock
2 avocados (not soft)
1 lemon
1 c. sour cream
White pepper
Chive

Combine stock, juice of lemon and few grinds pepper in saucepan. Boil to reduce by 1/3. Add the avocado pulp. Cover and simmer until avocado is soft. Puree until smooth. Add half of sour cream. Chill. Serve with dollop of sour cream and a little chive.