Avocado bisque

Yield: 4 Servings

Measure Ingredient
1 tablespoon Unsalted butter
2 smalls Celery ribs; chopped
1 small Onion; chopped
1 small Zucchini; chopped
1 Whole jalapeno pepper; seeded, minced
2 cups Chicken stock or vegetable stock
½ teaspoon Ground cumin
½ teaspoon Dried mint flakes
2 larges Ripe avocadoes; peeled and pitted
⅓ cup Whipping cream
Salt

1. Melt butter in the pressure cooker over medium heat. Add the celery, onion, zucchini, and jalapeno. Cook uncovered until vegetables begin to soften, 3 to 4 minutes. Add stock, cumin, and mint.

2. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 5 minutes. Release pressure.

3. Puree the contents of the cooker in a blender or food processor. Add the avocados and blend again until smooth. Transfer to a serving container and stir in cream and salt to taste. Serve hot or chilled.

Recipe by: The Best Pressure Cooker Cookbook Ever Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Oct 26, 98, converted by MM_Buster v2.0l.

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