| 1 | In a small heavy saucepan melt 2 t butter. |
| 2 | Add the scallions and garlic and cook, covered, over low heat for 5 minutes or until the scallions are very soft but not browned. |
| 3 | Remove them to the top part of a blender. |
| 4 | Add the coarsely mashed pulp of 1 large avocado. |
| 5 | Sprinkle with ?of the lemon juice and blend the mixture at high speed until it becomes a smooth puree. |
| 6 | Set aside. |
| 7 | In a large saucepan melt the remaining butter. |
| 8 | Add the flour and cook the mixture, stirring constantly, for 2 minutes without browning. |
| 9 | Add the hot chicken stock and whisk until the soup becomes slightly thick and very smooth. |
| 10 | Season the soup with salt and pepper and let it simmer, partially covered, for 30 to 40 minutes. |
| 11 | In a mixing bowl combine the egg yolks, tabasco and cream and blend them well. |
| 12 | Fold the avocado puree into the cream and yolk mixture. |
| 13 | Pour the mixture into the soup and, stirring constantly, heat the soup through without letting it come to a boil. |
| 14 | Correct the seasoning and keep the soup warm. |
| 15 | Peel the remaining ?avocado and cut it into tiny cubes. |
| 16 | Sprinkle with remaining lemon juice and add them to the soup just before serving. |
| 17 | Serve the soup garnished with chives and a spoonful of whipped cream. |
| 18 | Note: you may serve the soup cold and vary it by substituting creme fraiche for the whipped cream and fresh chervil for the chives |
