Hot Avocado and Shrimp Soup

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

Place onion, celery, broth, bay leaf, parsley, salt & pepper in a large

saucepan. Simmer for 15 minutes. Strain and reserve stock. 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. Cook over

low heat until heated thoroughly, do not boil. Serve with a dollop of sour

cream atop each serving, and sprinkle with chopped chives.