California Avocado and Lemon Crème Fraiche Soup

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Total Time: 40 min

Cook Time:

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Nutrition Facts

Nutrition information
per serving

Calories 860
Total Fat 84g
Saturated Fat 19g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 49g
Cholesterol 50mg
Sodium 680mg
Total Carbs 30g
Dietary Fiber 18g
Total Sugars 7g
Protein 10g
Potassium 1358mg

Vitamin A 231 mcg; Vitamin C 42 mg; Calcium 145 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 228 mcg; Omega 3 Fatty Acid 0.34 g.

% Daily Value*: Vitamin A 25%; Vitamin C 45%; Calcium 10%; Iron 10 %; Vitamin D 0%.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The bright flavors of homemade preserved lemon enhance the creamy texture of California Avocados in this chilled soup. Thanks to its unique preparation, this dish provides the perfect opportunity for any at-home chef to experiment with more complex cooking techniques. Serving family and friends deliciousness and good nutrition including four essential nutrients: 231 mg/25% DV vitamin A, 42 mg/45% DV vitamin C, 5 mg/35% DV vitamin E, 58 g/50% DV vitamin K along with 64% DV dietary fiber, 30% DV potassium and 20% DV protein.

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Serves: 8

1 cup English peas, shucked, plus extra for garnish 4 ripe, Fresh California Avocados, seeded, peeled and halved 1 cup half and half 1/2 cup extra virgin olive oil, divided 1/2 tsp. sea salt, or to taste 3 Tbsp. crème fraiche, or sour cream 1 Tbsp. Preserved Lemon (make ahead recipe below) Preserved Lemon Ingredients 1 lemon, medium 1/2 Tbsp. sea salt 1/2 tsp. chili flakes 1/2 tsp. coriander seed
  1. Place peas in a small pot of boiling water for about 2 minutes. Drain the peas, refresh them in a bowl of ice water and set aside.
  2. Place avocados in a blender with the half and half and 3/4 cup of the peas.
  3. Puree on high speed, adding 6 Tbsp. of oil in a thin stream to emulsify.
  4. Season with salt, pass the mixture through a fine sieve and set aside.
  5. Place the crème fraîche in a small mixing bowl with the preserved lemon and mix thoroughly.
  6. Place the remaining 1/4 cup of peas into another bowl and season with 1 Tbsp. oil.
  7. Serve the soup in small soup bowls and top with crème fraîche mixture in the center. Sprinkle each bowl with peas for garnish and drizzle with remaining oil.

Preserved Lemon Instructions:

  1. Wash the lemon with hot water, peel the skin and juice the lemon into a small mixing bowl.
  2. Mix the lemon juice with salt, chili flakes and coriander seed.
  3. Add the lemon peels into the mixing bowl and refrigerate for 3 hours up to 5 days.
  4. Upon serving, rinse the lemon peels once more and mince finely.

Serving Suggestion: In addition to the garnishes listed, the soup can also be topped with lemon zest or toasted breadcrumbs.

Beverage Pairing: Due to the soup’s creamy texture, the dish pairs well with a dry white wine like Pinot Grigio, to add acidity and enrich the preserved lemon.

*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?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

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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