Best Colombian Avocado Vichyssoise Sopa De Aguacate Y Papas Recipes

COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)

Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas) image

Provided by Global Cookbook

Number Of Ingredients 5

Ingredients

3 x leeks, white part only sliced thinly
2 med potatoes peeled, sliced thin
3 c. vegetable or possibly chicken stock
1 c. heavy cream Salt to taste Freshly-grnd black pepper to taste
2 x avocados mashed Minced chives or possibly minced cilantro for garnish

Steps:

Heat stock in a medium saucepan and add in leeks and potatoes. Bring to a boil, then reduce heat and simmer till tender, about 20 min. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender. If serving warm, stir in the avocado just as you're ready to serve, as heat embitters the avocado. If serving cool, allow the stock to cold, then stir in avocado puree and chill. Serve both with chopped chives or possibly cilantro. This recipe yields 6 servings. Comments: Incredibly rich and delicate as a first couse - either warm or possibly cool - ideally before a fish course.

Nutrition Facts : ServingSize 158 g, Calories 147, Fat 6.79 g, TransFat 0.0 g, SaturatedFat 1.0 g, Cholesterol 0 g, Sodium 81 g, Carbohydrate 20.62 g, Fiber 4.6 g, Sugar 1.49 g, Protein 2.64 g

COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)

Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas) image

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

Ingredients

3 leeks, sliced thin (white part only)
2 medium potatoes, peeled and sliced thin
3 cups vegetable stock, or
3 cups chicken broth
1 cup heavy cream
salt & freshly ground black pepper
2 avocados, mashed
chives (for garnish) or cilantro, chopped (for garnish)

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

Sweet Pea and Avocado Vichyssoise image

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

Ingredients

1 large ripe avocado (peeled, pitted and cut into 2-inch pieces)
1 cup frozen baby peas (thawed)
2 1/2 cups chicken broth (or vegetable broth)
3 scallions, thinly sliced (white and light green parts only)
3 tablespoons fresh lemon juice
1/3 cup sour cream
3 1/2 tablespoons salsa, divided (store-bought)
salt & freshly ground black pepper

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