Avocado Soup

• 3 avocado (ripe)
• 2 tbsp lemon juice
• 2 tsp sugar
• 1/8 tsp white pepper
• 1/2 tsp salt
• 1/2 jalapeno pepper, minced
• 1 green onion, thinly sliced
• 1 cup cream
• 2 cups chicken stock
• Fresh mint to garnish

Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lemon juice, sugar, salt, pepper, jalapeno, 1 cup chicken broth and process until nice and creamy.

Pour soup mixture into a serving bowl and add the cream and the remaining chicken broth. Whisk with wire whisk until well blender. Put plastic wrap directly onto the soup and put into the refrigerator for at least 2 hours.

Serve chilled and enjoy this fantastic summer soup, garnished with mint leaves.