Two-Tone Soup

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Serves: 24

Ingredients
Instructions

1 lb. 8 ounces shallot, diced 3 Tbsp. vegetable oil 3 quarts + 3 cups chicken or vegetable stock 2 Tbsp. grated lemon zest 24 California Avocados (12 lbs.) 3 cups half and half 3 Tbsp. salt 1 Tbsp. white pepper 1/4 cup lemon juice 48 California Avocado slices Vichyssoise, optional

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 middleTo serve avocado soup chilled:

Serving Size = 1 Cup

*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 want to elevate the presentation of a meal, just add a beautiful avocado rose. Or you could add one of these delicious California Avocado side dish recipes.