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Source: America's Favorite Food Associations

Cream of California Avocado Soup
Have a cup as and appetizer or a bowl as a main dish.
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Serves: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
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12 ounces shallots, diced
1 tablespoon Crisco® Vegetable Oil
3 3/4 cups chicken stock
1 1/2 teaspoons lemon, grated,zest
6 (3 pounds) avocados
3/4 cup half-and-half
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon lemon juice
avocado, slices, for garnish




Saute shallots in oil until soft; about 5 minutes.

Stir in stock and lemon zest; simmer 10 minutes.

Cut avocados in chunks; stir into stock.

Puree.

Return to pan; stir in half and half.

Heat soup until hot; do not boil.

Season with salt and pepper.

Remove from heat; stir in lemon juice.

Serve immediately, garnish with avocado slices.





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