Yield: 4 Servings
|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|
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.