contributed by kristy maligro
4 ripe avocados, peeled and chopped
1/2 c lime juice
1/4 c cilantro (no stems)
1.5 c sour cream
2 green onions (only the white part)
3 c chicken stock
1 t Kauai sea salt
jalapeno pepper to taste (seeded first!)
Puree avocado, lime juice, green onions and cilantro. Add sour cream and puree. After pouring into bowl, add stock, salt. Carefully add desired amount of pepper. Refrigerate before serving. Garnish with cilantro and dollop of sour cream.