Hot Avocado and Shrimp Soup

1 small onion, diced

2 stalks celery, chopped fine

4 cups chicken broth

1 bay leaf

4 sprigs parsley

1 cup sour cream

1/8 cup chopped chives

salt/pepper to taste

2 medium avocados, peeled, seeded, roughly chopped

1/2 cup cooked small shrimp, shelled, deveined

1. Place onion, celery, broth, bay leaf, parsley, salt & pepper in a large saucepan. Simmer for 15 minutes.

2. Strain and reserve stock.

3. Place avocados in blender or food processor; puree avocados while slowly adding stock. When mixture is smooth, return to saucepan and heat gently; add shrimp.

4. Cook over low heat until heated thoroughly, do not boil.

5. Serve with a dollop of sour cream atop each serving, and sprinkle with chopped chives.