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CREAM OF CALIFORNIA AVOCADO SOUP
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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 12.000 12 oz.
    shallots, diced
  • 1.000 1 Tbsp.
    vegetable oil
  • 3.750 3 ¾ cups
    chicken or vegetable stock
  • 1.500 1 ½ tsp.
    grated lemon zest
  • 6.000 6
    ripe California Avocados (3 pounds)
  • 0.750 ¾ cup
    half and half
  • 2.000 2 tsp.
    salt
  • 0.500 ½ tsp.
    white pepper
  • 0.500 ½ tsp.
    lemon juice
  • 0.000
    Avocado slices for garnish

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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. Return to pan; stir in half and half.
  6. Heat soup until hot; do not boil.
  7. Season with salt and pepper.
  8. Remove from heat; stir in lemon juice.
  9. Serve immediately, garnished with avocado slices.

*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.

Nutrition information per serving

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