1 tablespoon butter
1 carrot, peeled and chopped
1 stalk celery, chopped
1 jalapeño, seeded
3½ cups vegetable or chicken stock
½ cup cream, half and half, or milk at room temperature
2 tablespoons fresh dill
1 teaspoon paprika
salt and pepper to taste
Melt butter in a medium saucepan. Sweat carrot and celery until softened.
Pour in stock and bring to a boil, uncovered, over medium heat. When boiling, reduce heat and simmer until vegetables are soft.
Peel and scoop avocado. Remove vegetables and stock from heat and add avocado.
Remove vegetables with approximately 1/2/ cup of the liquid to a blender and process to desired smoothness. Pour part of the liquid into a measuring cup or small bowl and add the cream (or milk or half and half). Pour back into blender and mix well.
Pour contents of the blender back into the saucepan. Season with dill, paprika, salt, and pepper. Serve with a dollop of sour cream if desired.
The soup can be served cold.
Dry dill can be used, but it is stronger than fresh. Use cautiously.
Poblano peppers can be used instead of jalapeños.
For a smokier taste, use smoked paprika. Cumin can also be used.
Add 1–2 ounces of room temperature cream cheese with the cream.
You may need to adjust the amount of cream to get the desired consistency.