4 ripe avocados
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 Tbsp. lime juice
One quarter cup sherry
3 cups chicken broth
1 and one half cups heavy cream
Salt and pepper to taste
Fresh parsley sprigs

Combine avocados jalapeno pepper; lime juice, sherry, and chicken broth in a blender and puree. Stir in cream and sprinkle with salt and pepper. Chill until ready to serve. Garnish with fresh parsley. This dish is a little rich but very good.

The Skinny: Use light chicken broth and substitute low fat milk or evaporated milk for the cream.