Avocado Bisque

Name: Avocado Bisque
Ingredients: 1 Tablespoon unsalted butter; 2 Small celery ribs, chopped; 1 small onion, chopped; 1 small zucchini, chopped; 1 jalapeno pepper, seeded if desired, minced; 2 cups Chicken stock or vegetable stock; A1/2 teaspoon ground cumin; A1/2 teaspoon dried mint; 2 large ripe avocados, peeled and pitted; 1/3 cup whipping cream; salt

11 ingredients

3 steps

Ingredients

1 Tablespoon unsalted butter
2 Small celery ribs, chopped
1 small onion, chopped
1 small zucchini, chopped
1 jalapeno pepper, seeded if desired, minced
2 cups Chicken stock or vegetable stock
A1/2 teaspoon ground cumin
A1/2 teaspoon dried mint
2 large ripe avocados, peeled and pitted
1/3 cup whipping cream
salt

Directions

1

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 min. Add stock, cumin and mint.
2

2. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 5 minutes. Release pressure.
3

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.