3 lg. ripe avocados, peeled, halved, seeded and diced
1 1/2 c. heavy cream
6 c. chicken stock, fresh or canned
1/4 c. pale dry sherry (optional)
1 tsp. salt
1/2 tsp. ground white pepper
3 tortillas, quartered and fried until crisp, or 1 ripe avocado, peeled and thinly sliced

Puree the diced avocados in 3 batches, combining 1/3 of the dice and 1/2 cup of cream at a time in the jar of a blender and blending at high speed for 30 seconds. (To make the puree by hand, force the diced avocados--with the back of a large spoon--through a sieve set over a bowl. Beat the cream into the puree, a few tablespoons at a time.)

In a 3-quart enameled or stainless-steel saucepan, bring the stock to a boil over high heat, reduce the heat to low, and when the stock is simmering, stir in the avocado puree. Add the sherry, salt and pepper, and taste for seasoning.

To serve the soup hot, pour it into a tureen and strew the top with tortilla quarters or avocado slices. Or refrigerate and serve it cold.