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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.
  4. Purée.
  5. Stir in half and half; chill.
  6. Stir in lemon juice; season.
  7. Garnish each serving with 2 avocado slices.

Note Edit

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.

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