Avocado Vichyssoise Food

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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

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

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

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