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MEET THE GROWERS
Sam McIntyre
Somis Pacific Investment
Santa Paula, California
An expert in avocado grove management. Has tended to many California Avocado trees throughout the Central Coast, including those owned by world-famous celebrities and politicians. Recently passed along his management business to his son but still comes into work every day because he loves walking...
TWO-TONE SOUP
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Preparation
0 min
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Cook Time
0 min
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Total Time
0 min
Recipe Provided By
Ingredients
- 1.000 1 lb.8 ounces shallot, diced
- 3.000 3 Tbsp.vegetable oil
- 3.000 3 quarts + 3 cups chicken or vegetable stock
- 2.000 2 Tbsp.grated lemon zest
- 24.000 24 California Avocados (12 lbs.)
- 3.000 3 cupshalf and half
- 3.000 3 Tbsp.salt
- 1.000 1 Tbsp.white pepper
- 0.250 ¼ cuplemon juice
- 48.000 48 avocado slices
- 0.000 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
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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