Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Unsalted butter |
| 2 smalls | Celery ribs; chopped |
| 1 small | Onion; chopped |
| 1 small | Zucchini; chopped |
| 1 \N | 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 |
| \N \N | 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.