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1
In a small heavy saucepan melt 2 tablespoon butter.
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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.
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3
Remove them to the top part of a blender.
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4
Add the coarsely mashed pulp of 1 large avocado.
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5
Sprinkle with 1/2 of the lemon juice and blend the mixture at high spped until it becomes a smooth puree.
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6
Set aside.
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7
In a large saucepan melt the remaining butter.
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8
Add the flour and cook the mixture, stirring constantly, for 2 minutes without browning.
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9
Add the hot chicken stock and whisk until the soup becomes slightly thick and very smooth.
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10
Season the soup with salt and pepper and let it simmer, partially covered, for 30 to 40 minutes.
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11
In a mixing bowl combine the egg yolks, Tabasco and cream and blend them well.
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12
Fold the avocado puree into the cream and yolk mixture.
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13
Pour the mixture into the soup and, stirring constantly, heat the soup through without letting it come to a boil.
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14
Correct the seasoning and keep the soup warm.
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15
Peel the remaining 1/2 avocado and cut it into tiny cubes.
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16
Sprinkle with remaining lemon juice and add them to the soup just before serving.
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17
Serve the soup garnished with chives and a spoonful of whipped cream.
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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.
