(Serve chilled in cocktail sherbets.)

2 ripe avocados, flesh only
2 c. light cream or half and half
1 can (13 3/4 oz.) chicken broth
1/2 tsp. salt
Dash pepper
Dried dill weed

Combine first 5 ingredients, blending until smooth. Chill 5 or 6 hours. Garnish each serving with dill weed; serve over crushed ice. Makes 8-10 servings.