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1 1/8 l Chicken stock; (fresh or made with stock cubes) (2 pints)
4 Avocados; peeled and stoned
2 tb Chopped fresh coriander; to garnish
Reheat the stock, if not using it freshly made, and pour it into a blender.
Add three of the avocados and blend at top speed for 30 seconds.
Allow to cool at room temperature.
Slice the remaining avocado and garnish the soup with the slices and with
the coriander sprinkled over the top.
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