Ingredients Edit

Directions Edit

  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.
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