Avocado Soup

2 avocado - peeled, pitted and diced

1 tablespoon chopped shallots

1 tablespoon olive oil

2 cups chicken stock

1 cup heavy cream

salt and pepper to taste

¼ teaspoon ground nutmeg

1 tomato - peeled, seeded and diced

Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.

In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.

Chill for at least half an hour before serving. Garnish with diced tomato.