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 :

AVOCADO VICHYSSOISE



Avocado Vichyssoise image

Provided by 000

Time 2h

Yield 8

Number Of Ingredients 16

1 pound potatoes, peeled and roughly cut
3 poblano chilies
4 tomatillos, husks removed
6 green onions
1 serrano chili, seeded
1/2 bunch fresh cilantro, large stems removed
2 tablespoons mint leaves
2 tablespoons lime juice
1 tablespoon candied ginger, minced
OR
2 teaspoons grated fresh ginger
2 ripe avocados, peeled, seeded, and roughly chopped
7 cups milk
salt and pepper
1/2 cup sour cream
1 teaspoon chipotle chili, pureed

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 processor or blender and puree. Add the serrano chili, cilantro, mint, lime juice, ginger and avocado. Puree 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 chili 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 of cilantro.

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 :

AVOCADO VICHYSSOISE



Avocado Vichyssoise image

Classic and cool vichyssoise is even more delightful when you introduce the flavors of avocado and lime! Try this easy blender recipe.

Provided by Kate Morgan Jackson

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
3 Yukon Gold potatoes, cut into 1 inch cubes
2 leeks, white and light green parts only, cleaned and sliced
5 cups chicken stock
2 avocados, peel and pit removed
Juice and zest from two limes
Fresh ground pepper

Steps:

  • Heat olive oil in a large saucepan over medium high heat. Add the potatoes and the leeks and stir until softened, about 5 minutes or so.
  • Pour in the stock and simmer until the potatoes are tender, about 15 minutes.
  • Pour the potato mixture carefully into a blender and pure until smooth. You may have to do this in batches, depending on your blender.
  • Cool in the fridge until it is totally cool - this will take a few hours at least, and even better if you can leave it overnight.
  • Add the avocado and lime juice and puree again until smooth. If it's too thick for you, you can thin it with a little more chicken broth.
  • Ladle into bowls and garnish with lime zest and fresh ground pepper.

Nutrition Facts : Calories 397 calories, Sugar 5.5 g, Sodium 1180.9 mg, Fat 22.7 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 46.5 g, Fiber 11.3 g, Protein 8.1 g, Cholesterol 6.2 mg

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

CLASSIC VICHYSSOISE



Classic Vichyssoise image

Very simple recipe that tastes great. What could be better? Serve cold or warm.

Provided by 2doulas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 10

1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
5 cups chicken broth
¼ cup heavy whipping cream

Steps:

  • In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
  • Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
  • Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
  • Puree soup in blender or food processor and cool.
  • Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g

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