Two-Tone Soup
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Ingredients
Serves:
24
| 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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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
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