AVOCADO AND PARSLEY SOUP

· 1 large ripe avocado, peeled
· 4 tablespoons finely chopped parsley
· 40 g butter or margarine
· 450 ml vegetable stock
· 284 ml carton of single cream or milk
· Seasoning to taste

To serve 2:
Melt the butter or margarine in a saucepan, add the parsleyl and cook gently for 5 minutes. Mash the avocado and liquidise it with the stock. Add the cream or milk, stir in the herb mixture and season to taste. Chill before serving.