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Loading... California Avocado Lime Soup with Creme Fraiche and Roasted Pimientos
Serves: 24
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Ingredients
2 cups Onion, finely chopped 2 cups Celery, finely chopped 1 1/3 cups Leek (white only), finely chopped 1 Tbsp. Garlic, finely chopped 6 oz. unsalted butter 1 1/2 cups flour 12 pt. Chicken stock 6 lb. California Avocados, pureed 3/4 cup fresh lime juice 1/2 cup cilantro, chopped As needed Salt and freshly ground white pepper - to taste As needed Creme fraiche or sour cream - as needed for garnish As needed Roasted pimiento or red bell pepper, julienned - as needed for garnishInstructions
- METHOD
- Sauté onion, celery, leek and garlic in butter until translucent, about 5 minutes.
- Stir in flour; cook over low heat, stirring constantly 3 or 4 minutes.
- Whisk in stock; simmer until vegetables are very soft, about 20 minutes.
- Stir in avocado; simmer 10 minutes.
- Stir in lime juice, cilantro, salt and pepper.
- PER ORDER
- To serve chilled or hot, garnish 1-1/2 cup soup with a dollop of crème fraiche and a few strips of pimiento.
Serving Size = 1.5 Cups
*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.
Did You Know?
There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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