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2 md Sized avocados, peeled and cut into slices
3 c Chicken broth
1/2 c Light cream or half-and-half
1/2 c Sour cream
Grated rind and juice of one lemon
1/2 ts Salt
1 tb Fresh dill weed
Place all ingredients in the blender and blend until smooth. Chill in the
refrigerator for four hours. Replace the avocado pit in the soup while it
is chilling to prevent it from darkening, and cover with transparent wrap.
Garnish with fresh dill just before serving.
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