Photo: Cala
Estimated Nutrition (whole recipe, rough)
637
Calories
36g
Protein
45g
Fat
29g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 oz shallots, diced
- 1 Tbsp vegetable oil
- 3 ¾ Cups chicken or vegetable stock
- 1 ½ 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.
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.
Recipe sourced from
fandom