Cream of California Avocado Soup

Ingredients

 * 12 oz shallots, diced
 * 1 tbsp vegetable oil
 * 3¾ cups chicken or vegetable stock
 * 1½ 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

 * 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. Purée.
 * 4) Return to pan; stir in half and half.
 * 5) Heat soup until hot; do not boil.
 * 6) Season with salt and pepper.
 * 7) Remove from heat; stir in lemon juice.
 * 8) Serve immediately, garnished with avocado slices.