California Avocado Soup

1. In a large stockpot (about 16 quarts), combine all the ingredients except the avocado and lemon juice. Cook partially covered for about 2 hours at a simmer, skimming the froth at the beginning.
2. Strain the stock, remove the chicken meat from the bone and shred. Reserve both.
3. Place the avocado flesh and the lemon juice in a blender and purée with enough of the strained stock to achieve the desired consistency. Season to taste with salt.
4. Place puréed soup in a small saucepan and heat over medium heat until hot, but not to a boil.
5. Ladle into shallow serving bowls, top with some shredded chicken meat and garnish with fresh cilantro.

© 2011 Chef Dave Lieberman