• Stone and peel the avocados, set aside half of them for decoration.
• Pour the avocados into a blender with the lemon juice, mix then add the liquid crème fraîche and mix again. Finally, add the chicken broth.
• Mix until a velvety consistency is obtained, then add salt.
• Peel and slice the onion. Cut the remaining half of avocado into cubes.
• Pour the velvet into the plates, sprinkle with diced avocado, onion rings and finely chopped parsley.