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
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
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
COLD AVOCADO SOUP: SOPA DE AGUACATE
Provided by Food Network
Time 2h15m
Yield about 8 cups
Number Of Ingredients 9
Steps:
- In a blender, blend cilantro and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl. Season with salt and pepper.
- Chill soup, covered, 2 hours, or until cold.
- Serve topped with watermelon.
COLOMBIAN AVOCADO SALSA
A recipe by Gina MarieMiraglia Eriquez. I have not tried this, it is for the ZWT 7 tour of South/Central America.
Provided by Baby Kato
Categories Colombian
Time 30m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Purée chiles, vinegar, and 1 teaspoon salt in a blender.
- Transfer to a bowl and stir in remaining ingredients.
- Chill until ready to use.
SOPA DE AGUACATE
Steps:
- In a blender, blend coriander and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, Tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl and add white pepper and salt to taste.
- Chill soup, covered, 2 hours, or until cold.
- Serve topped with watermelon.
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