AVOCADO VICHYSSOISE
This is a creamy cold soup, thickened with potatoes. It's an easy, filling meal for when it's too hot to be hovering over the stove.
Provided by Mark Bittman
Categories soups and stews
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large pot
- Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks
- Cook for about 3 minutes, stirring, until softened.
- Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes
- Stir in the coarsely chopped flesh of 1 or 2 avocados before puréeing
- Purée, then let cool.
- Garnish: Chopped cilantro
COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)
A rich, yet delicate, first course. This cream-based soup made with avocados and potatoes can be served either hot or cold. It is ideal before a fish course. Allow more time if serving cold for the soup to cool and be refrigerated.
Provided by threeovens
Categories Potato
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the stock over medium high heat. Add the leeks and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Puree in blender, then return to saucepan. Stir in the heavy cream.
- Puree avocado in the blender.
- If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter.
- If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate.
- Garnish with chopped chives or cilantro.
Nutrition Facts : Calories 345.1, Fat 25.4, SaturatedFat 10.8, Cholesterol 54.3, Sodium 414.5, Carbohydrate 26, Fiber 6.8, Sugar 3.1, Protein 6.7
SWEET PEA AND AVOCADO VICHYSSOISE
Make and share this Sweet Pea and Avocado Vichyssoise recipe from Food.com.
Provided by DailyInspiration
Categories Avocado
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor, combine the avocado and peas and process until smooth. Add the broth, scallions, lemon juice, sour cream and 3 tablespoons of the salsa. Process until combined. Season to taste with salt and pepper. Transfer to a bowl, cover, and refrigerate for at least 2 hours. Ladle into small cups, garnish with a spoonful of the remaining salsa, and serve at once.
Nutrition Facts : Calories 197, Fat 13.7, SaturatedFat 3.8, Cholesterol 10, Sodium 573.9, Carbohydrate 14, Fiber 6.4, Sugar 4.5, Protein 7.1
AVOCADO VICHYSSOISE
Number Of Ingredients 8
Steps:
- 1. Place half the mashed potatoes, half the avocado, and half the soymilk in a blender. Puree while adding enough water to achieve the desired consistency. Pour into a large bowl and repeat with the remaining potatoes, avocado, and soymilk. (If you have a large blender this can be done in one batch.) 2. Add the chives, salt, and pepper to the bowl and mix well. Spoon the soup into individual bowls, top with grated cucumber, and serve.
Nutrition Facts : Nutritional Facts Serves
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