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1 small onion, diced 2 stalks celery, chopped fine
4 cups chicken broth 1 bay leaf
4 sprigs parsley 1 cup sour cream
1/8 cup chopped chives salt/pepper to taste
2 medium avocados, peeled, seeded, roughly chopped
1/2 cup cooked small shrimp, shelled, deveined
Place onion, celery, broth, bay leaf, parsley, salt & pepper in a large
saucepan. Simmer for 15 minutes. Strain and reserve stock. Place avocados in
blender or food processor; puree avocados while slowly adding stock. When
mixture is smooth, return to saucepan and heat gently; add shrimp. Cook over
low heat until heated thoroughly, do not boil. Serve with a dollop of sour
cream atop each serving, and sprinkle with chopped chives.
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