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Two-Tone Soup

Two-Tone Soup
Total time:

n/a

Prep time:

n/a

Cook time:

n/a

ingredients

Serving Size: 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
As needed Vichyssoise, optional

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

  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 middle

    To serve avocado soup chilled:

Serving Size = 1 Cup

Recipe Tags

  • avocado soup
  • chilled soup
  • foodservice
  • lemon
  • vegetarian

Comments

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