Green Pea Soup

2 ripe avocados, peeled, pitted, and cut into pieces
¼ cup lemon juice
20 to 24 ounces low-sodium chicken broth 
1 16-ounce package frozen green peas, thawed
1 teaspoon ground cumin 
½ teaspoon salt

Toss avocado pieces with lemon juice and set aside. In a saucepan, bring broth and peas to a boil. Remove from heat; drain broth and reserve. Place peas and avocado-lemon mixture in a blender or food processor, and puree until smooth. Gradually add the reserved broth until soup is of desired consistency. Stir in cumin and salt. Can be served hot or cold.
Makes about 6 servings.