Avocado Bisque Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Unsalted butter,
2 small: Celery ribs, chopped
1 small: Onion, chopped
1 small: Zucchini, chopped
1: Whole jalapeno pepper, seeded, minced
2 cup: Chicken stock or vegetable stock,
1/2 tsp: Ground cumin,
1/2 tsp: Dried mint flakes,
2 large: Ripe avocadoes, peeled and pitted
1/3 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" on Oct 26, 98,
converted by MM_Buster v2.0l.
Source from luhu.jp
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"
converted by MM_Buster v2.0l.
Source from luhu.jp