California Avocado Lime Soup with Creme Fraiche and Roasted Pimientos

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Serves: 24
cups  Onion, finely chopped
cups  Celery, finely chopped
1 1/3  cups  Leek (white only), finely chopped
Tbsp.  Garlic, finely chopped
oz.  unsalted butter
1 1/2  cups  flour
12  pt.  Chicken stock
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 garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  2. Sauté onion, celery, leek and garlic in butter until translucent, about 5 minutes.
  3. Stir in flour; cook over low heat, stirring constantly 3 or 4 minutes.
  4. Whisk in stock; simmer until vegetables are very soft, about 20 minutes.
  5. Stir in avocado; simmer 10 minutes.
  6. Stir in lime juice, cilantro, salt and pepper.
  8. 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

Hyatt Regency

Hyatt Regency in Miami, Florida

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