TWO-TONE SOUP
Ingredients
- 1 lb.8 ounces shallot, diced
- 3 Tbsp.vegetable oil
- 3 quarts + 3 cups chicken or vegetable stock
- 2 Tbsp.grated lemon zest
- 24 California Avocados (12 lbs.)
- 3 cupshalf and half
- 3 Tbsp.salt
- 1 Tbsp.white pepper
- ¼ cuplemon juice
- 48 avocado slices
- Vichyssoise, optional
Instructions
- Sauté shallot in oil until soft, about 5 minutes.
- Stir in stock and lemon zest; simmer 10 minutes.
- Cut avocados in chunks; stir into stock.
- Puree.
- Stir in half and half; chill.
PER ORDER - Stir in lemon juice; season to taste.
- Garnish each serving with 2 avocado slices.
To serve avocado soup hot: - Reserve soup after adding half and half; do not add lemon juice.
- Heat 1 cup soup; do not boil.
- Remove from heat; stir in 1/2 teaspoon lemon juice.
- Garnish with 2 avocado slices.
- Pour half of each of chilled avocado soup and vichyssoise into bowl at the same time so they meet in the middle
To serve avocado soup chilled:
Serving Size = 1 Cup
Nutrition Information per Serving
There is no nutrition information available for this recipe.
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