Peel and remove pits from avocados - place in bowl.

Mash avocados finely with a fork and set aside.

In a medium pot heat the cream, chicken stock and fresh cilantro on high heat until it begins to bowl.

Lower heat and add the avocado.

Continue to cook until avocado is melted into the soup base.

Remove from heat and place in blender. Blend together until smooth (BE VERY CAREFUL BLENING HOT LIQUIDS).

Return to pot and heat on medium low - add salt and pepper to taste.

Serve immediately.