(Makes 4 (½ cup) Servings)
½ cup chicken broth or 1 packet instant chicken broth seasoning mix, dissolved in ½ cup water½ cup diced onion 1 clove garlic, minced 1 tsp dry white wine1 cup milk or half & half 1 tsp all-purpose flour ¼ cup sour cream¼ avocado (2 oz) pared dash of white pepper to taste 2 tsp olive oilDirections:Enjoy this soup either warm or chilled.In a 1-quart saucepan, heat oil; add onion and garlic and sauté until onion is translucent. Sprinkle with flour and stir quickly to combine; cook, stirring constantly for 1 minute. Gradually stir in dissolved broth mix; add wine and, stirring constantly, bring to a boil. Reduce heat and let simmer for 2 minutes. In a blender container, combine milk and avocado and process until smooth. Add pureed avocado and white pepper to saucepan and stir to combine. Let simmer until heated through. Divide soup into 4 bowls and top each portion with 1 Tbsp sour cream. You may also enjoy this soup chilled.