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

 * 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) Purée.
 * 5) Stir in half and half; chill.
 * 6) Stir in lemon juice; season.
 * 7) 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 ½ teaspoon lemon juice. Garnish with 2 avocado slices.