California Avocado Recipe Cards

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TWO-TONE SOUP

Recipe Provided By the California Avocado Commission

1
Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 24

Ingredients

  • 1.0001 lb. 8 ounces shallot, diced
  • 3.0003 Tbsp. vegetable oil
  • 3.0003 quarts + 3 cups chicken or vegetable stock
  • 2.0002 Tbsp. grated lemon zest
  • 24.00024 California Avocados (12 lbs.)
  • 3.0003 cup half and half
  • 3.0003 Tbsp. salt
  • 1.0001 Tbsp. white pepper
  • 0.250¼ cup lemon juice
  • 48.00048 avocado slices
  • 0.000 Vichyssoise, optional

Instructions

  1. Sauté shallot in oil until soft, about 5 minutes.
  2. Stir in stock and lemon zest; simmer 10 minutes.
  3. Cut avocados in chunks; stir into stock.
  4. Puree.
  5. Stir in half and half; chill.

    PER ORDER
  6. Stir in lemon juice; season to taste.
  7. Garnish each serving with 2 avocado slices.

    To serve avocado soup hot:
  8. Reserve soup after adding half and half; do not add lemon juice.
  9. Heat 1 cup soup; do not boil.
  10. Remove from heat; stir in 1/2 teaspoon lemon juice.
  11. Garnish with 2 avocado slices.
  12. 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

© 2012 California Avocado Commission