Sopa de Aquacate (Mexican Avocado Soup)

2 large, ripe avocados, peeled
4 cups canned or fresh chicken stock
1 cup heavy cream
Salt and freshly ground pepper, to taste
A grating of fresh nutmeg
Chopped fresh cilantro (for garnish)
Lime wedges (for garnish)

Press the flesh of the avocados through a fine sieve and place in a large serving bowl. Heat the chicken stock and the cream until it almost boils.

Pour the hot liquid over the strained avocados, stirring to combine. Season with salt, pepper, and nutmeg. Serve hot or chill for at least 2 hours before serving.

Garnish with chopped cilantro and a lime wedge.

Serves 4 to 6.