Press the flesh of the avocados through a fine sieve and place in a large serving bowl.
Heat the chicken stock and the cream until it almost boils.
Pour the hot stock over the strained avocados, stirring thouroughly to combine.
Season with salt, pepper, and nutmeg.
Serve hot or chill for at least 2 hours before serving.
Garnish with chopped cilantro and a wedge of lime.
Calories: 215kcal | Carbohydrates: 2g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 463mg | Potassium: 45mg | Sugar: 0.1g