4 servings

12 ounces peeled avocado
3 cups beef or chicken stock
1 teaspoon made mustard
2 teaspoons lemon juice
2 tablespoons chopped spring onions, green part only

Mix all the ingredients in a blender until creamy. Season to taste with salt and freshly ground black pepper. If the mixture is too thick, add more stock.

Serve very cold, sprinkled with chopped spring onions.