Avocado bisque
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.