AVOCADO CREAM SOUP (Sopa de Aguacate)

3 large ripe avocados, peeled, halved, seeded and diced
1 1/2 C. heavy cream
6 C. chicken stock, fresh or canned
1/4 C. pale dry sherry (optional)
1 tsp. salt
1/2 tsp. round white pepper
3 corn tortillas, quartered and fried until crisp

Purée the diced avocados in 3 batches, combining 1/3 of the dice and 1/2 cup of cream at a time in a blender container and blending at high speed for 30 seconds. In a 3-quart non-reactive saucepan, bring the stock to a boil over high heat, reduce the heat to low, and when the stock is simmering, stir in the avocado purée. Add the sherry, salt and pepper, and taste for seasoning. To serve the soup hot, pour it into a tureen and strew the top with tortilla quarters or avocado slices. Or refrigerate and serve it cold.