Avocado Lime Soup with Crème Fraiche and Roasted Pimientos

Ingredients

 * 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 ½ Cups Flour
 * 12 Pints Chicken stock
 * 6 Pounds California Avocados, pureed
 * ¾ Cup Fresh lime juice
 * ½ Cup Cilantro, chopped
 * Salt and freshly ground white pepper - to taste
 * Creme fraiche or sour cream - as needed for garnish
 * Roasted pimiento or red bell pepper, julienned - as needed for garnish

Directions
METHOD

Sauté onion, celery, leek and garlic in butter until translucent, about 5 minutes.

Stir in flour; cook over low heat, stirring constantly 3 or 4 minutes.

Whisk in stock; simmer until vegetables are very soft, about 20 minutes.

Stir in avocado; simmer 10 minutes.

Stir in lime juice, cilantro, salt and pepper.

PER ORDER

To serve chilled or hot, garnish 1-1/2 cup soup with a dollop of crème fraiche and a few strips of pimiento.