Avocado Vichyssoise Recipes

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AVOCADO VICHYSSOISE



Avocado Vichyssoise image

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

2 tablespoons butter in a large pot
3 peeled and cubedpotatoes
3 trimmed and chopped leeks
4 cups stock
Chopped chives
stir inthe coarsely chopped flesh of1 or 2 avocados before puréeing
Chopped cilantro

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

AVOCADO VICHYSSOISE



Avocado Vichyssoise image

Time 30m

Yield 4

Number Of Ingredients 8

3 potatoes
3 leeks
2 tbsp. butter
1 tbsp. coarse sea salt, plus more to taste
1 qt vegetable stock
2 avocados
4 tbsp. cilantro
fresh ground black pepper, to taste

Steps:

  • Peel and cube potatoes; trim and chop leeks.
  • Melt butter in a large pot over medium high heat. Add potatoes, leeks, and salt. Cook for about 3 minutes, stirring, until softened.
  • Add stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
  • Purée soup, using an immersion blender then let cool.
  • Slice avocados in half; remove the pit; peel off the skin; dice; and stir into the cooled soup. Chop the cilantro. Garnish with chopped cilantro and sea salt and fresh ground black pepper to taste.

Nutrition Facts :

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

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

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

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

AVOCADO VICHYSSOISE



Avocado Vichyssoise image

20

Categories     Soups     Potatoes

Time 40m

Yield 4

Number Of Ingredients 28

potatoes
poblano peppers
tomatillos
scallions, spring or green onions
serrano chiles
cilantro
mint leaves
lime juice
crystallized ginger (candied)
avocados
milk
salt and black pepper
sour cream
hot chili peppers
potatoes
poblano peppers
tomatillos
scallions, spring or green onions
serrano chiles
cilantro
mint leaves
lime juice
crystallized ginger (candied)
avocados
milk
salt and black pepper
sour cream
hot chili peppers

Steps:

  • Steam or boil the potatoes until soft and let cool. Meanwhile, roast, peel, and seed the poblanos. Roast the tomatillos and onions until lightly charred. Combine the roasted vegetables and potatoes in a food Add the serrano chile, cilantro, mint, lime juice, ginger, and avocado and purée until smooth, adding milk as necessary to facilitate the blending. Transfer to a bowl or storage container and thin to the desired texture with milk. Add salt and pepper to taste. Chill. Taste the chilled soup for seasoning and correct if necessary. Mix the sour cream and chipotle chile together and drizzle over each bowl soup as a garnish. Note: Normally this soup is served cold, but it can be reheated gently and served warm. If you prefer it less spicy, leave out the chipotle garnish and simply garnish with a sprig cilantro. Serves 8 to 10 inchThe avocado in this soup turns a traditional potato- based soup into something the French would never recognize! Because of the richness of the avocado, we can use milk instead of cream without compromising the texture.

Nutrition Facts :

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