Photo: Cala
Estimated Nutrition (whole recipe, rough)
644
Calories
37g
Protein
45g
Fat
30g
Carbs
What these numbers assume — 9 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 |
| Shallot | 1 tbsp minced (10g) | 7 |
| 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
- =
- 1 Pound 8 ounces shallot, diced
- 3 Tbsp vegetable oil
- 3 quarts + 3 cups chicken or vegetable stock
- 2 Tbsp grated lemon zest
- 24 California Avocados (12 lbs.)
- 3 Cups half and half
- 3 Tbsp salt
- 1 Tbsp white pepper
- ¼ Cup lemon juice
- 48 avocado slices
- =
Directions
1
Saute 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
Stir in half and half; chill.
5
Stir in lemon juice; season.
6
Garnish each serving with 2 avocado slices.
7
NOTE: To serve hot, reserve soup after adding half and half; do not add lemon juice.
8
Heat 1 cup soup; do not boil.
9
Remove from heat; stir in 1/2 teaspoon lemon juice.
10
Garnish with 2 avocado slices
Recipe sourced from
fandom