1. In medium saucepan on medium high, heat olive oil. Add shallots, celery and onions and sauté until translucent. Deglaze with white wine and reduce until nearly evaporated. Add vegetable stock and reduce by 2/3. Add cream, bay leaves, peppercorns and fresh thyme and reduce until light thickness. Strain through fine sieve and let cool to room temperature.
2. Prepare avocados, and add to food processor with prepared soubise mixture. Process quickly (mixture will break if over-processed) and season to taste. Adjust to desired consistency with stock. Strain and reserve.

Serving Sugestion:
Try this with Chef Nason's Avocado and Georgia Jumbo Lump Crab Salad.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.