AVOCADO BOUILLON
1(10 1/2oz.) can chicken broth, 1 cup water, 1/2 cup clam juice, 2 avocados, 2 tablespoons fresh lemon juice, 1/2 cup heavy whipping cream, 1/4 cup fresh parsley, chopped, 1/8 cup fresh cilantro chopped.
Peel and cubed the avocadoes. Add the avocados into a bowl. Get out a saucepan, add the chicken broth, water, and clam juice. Bring to a rapid boil, then reduce to a simmer, cook for about 2 minutes. Whip the cream, fold in the lemon juice. Remove from the heat. Pour the hot mixture over the avocados. Top with the whipped cream mixture. Garnish with chopped parsley and cilantro.
