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
AVOCADO VICHYSSOISE
Time 30m
Yield 4
Number Of Ingredients 8
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)
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
COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)
Provided by Global Cookbook
Number Of Ingredients 5
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
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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