Sweet Pea And Avocado Vichyssoise Recipes

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

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