California Avocado season has ended.

California Avocado Lime Soup with Creme Fraiche and Roasted Pimientos

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California Avocado Lime Soup with Creme Fraiche and Roasted Pimientos



Serves: 24

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

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Hyatt Regency in Miami, Florida


(5 Ratings)