Cream of California Avocado Soup

Ingredients

 * 12 oz shallots, diced
 * 1 Tbsp vegetable oil
 * 3 ¾ Cups Chicken or vegetable stock
 * 1 ½ tsp grated lemon zest
 * 6 ripe California avocados (3 pounds)
 * ¾ Cup half and half
 * 2 tsp salt
 * ½ tsp white pepper
 * ½ tsp lemon juice
 * avocado slices for garnish

Directions
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.

Return to pan; stir in half and half.

Heat soup until hot; do not boil.

Season with salt and pepper.

Remove from heat; stir in lemon juice.

Serve immediately, garnished with avocado slices.