Avocado Lime Soup with Crème Fraiche and Roasted Pimientos

Description
Measurements in brackets are for a larger recipe

Ingredients

 * 1 cup (2 cups) finely chopped onion
 * ½ cup (2 cups) finely diced celery
 * ½ cup (1⅓ cups) chopped leek (white only)
 * 1 clove (1 tbsp) garlic, chopped finely
 * 3 tbsp (6 oz) unsalted butter
 * 3 tbsp (1½ cups) flour
 * 6 cups (1½ gallons) chicken broth, divided
 * 3 (12) California avocados
 * 2 tbsp (½ cup) chopped cilantro
 * 3 tbsp (¾ cup or to taste) fresh lime juice
 * salt to taste
 * pepper to taste
 * crème fraîche or sour cream as needed for garnish
 * roasted pimento or red bell pepper, julienned, as needed for garnish

Directions

 * 1) Saute onion, celery, leek and garlic until wilted, about 5 minutes.
 * 2) Stir in flour until smooth; cook over low heat, stirring constantly, 3 minutes.
 * 3) Whisk in broth; simmer until vegetables are very soft, about 15 minutes.
 * 4) Meanwhile, puree avocado with some broth in a food processor or blender.
 * 5) When vegetables are done, stir in avocado; simmer 10 minutes.
 * 6) Stir in lime juice, cilantro, and salt and pepper to taste.
 * 7) Divide soup among warmed soup bowls.
 * 8) Garnish each with a dollop of crème fraîche and a few strips of pimento.