Two-tone Soup

Ingredients

 * 1 Pound 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
 * ¼ Cup lemon juice
 * 48 avocado slices

Directions
Saute 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.

Stir in lemon juice; season.

Garnish each serving with 2 avocado slices.

NOTE: To serve 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