Two-Tone Soup

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

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


  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. Stir in half and half; chill.PER ORDER
  6. Stir in lemon juice; season to taste.
  7. Garnish each serving with 2 avocado slices.To serve avocado soup hot:
  8. Reserve soup after adding half and half; do not add lemon juice.
  9. Heat 1 cup soup; do not boil.
  10. Remove from heat; stir in 1/2 teaspoon lemon juice.
  11. Garnish with 2 avocado slices.
  12. 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


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