Best 7 Avocado Vichyssoise Recipes

AVOCADO VICHYSSOISE

Steps:

• Melt 2 tablespoons butter in a large pot
• Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks
• Cook for about 3 minutes, stirring, until softened.
• Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes
• Stir in the coarsely chopped flesh of 1 or 2 avocados before puréeing
• Purée, then let cool.
• Garnish: Chopped cilantro

AVOCADO VICHYSSOISE

Steps:

• Peel and cube potatoes; trim and chop leeks.
• Melt butter in a large pot over medium high heat. Add potatoes, leeks, and salt. Cook for about 3 minutes, stirring, until softened.
• Add stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
• Purée soup, using an immersion blender then let cool.
• Slice avocados in half; remove the pit; peel off the skin; dice; and stir into the cooled soup. Chop the cilantro. Garnish with chopped cilantro and sea salt and fresh ground black pepper to taste.

AVOCADO VICHYSSOISE

Steps:

• Steam or boil the potatoes until soft and let cool. Meanwhile, roast, peel, and seed the poblanos. Roast the tomatillos and onions until lightly charred. Combine the roasted vegetables and potatoes in a food processor or blender and puree. Add the serrano chili, cilantro, mint, lime juice, ginger and avocado. Puree until smooth, adding milk as necessary to facilitate the blending. Transfer to a bowl or storage container and thin to the desired texture with milk. Add salt and pepper to taste. Chill. Taste the chilled soup for seasoning and correct if necessary. Mix the sour cream and chipotle chili together and drizzle over each bowl soup as a garnish. Note: Normally this soup is served cold, but it can be reheated gently and served warm. If you prefer it less spicy, leave out the chipotle garnish and simply garnish with a sprig of cilantro.

AVOCADO VICHYSSOISE

Steps:

• Steam or boil the potatoes until soft and let cool. Meanwhile, roast, peel, and seed the poblanos. Roast the tomatillos and onions until lightly charred. Combine the roasted vegetables and potatoes in a food Add the serrano chile, cilantro, mint, lime juice, ginger, and avocado and purée until smooth, adding milk as necessary to facilitate the blending. Transfer to a bowl or storage container and thin to the desired texture with milk. Add salt and pepper to taste. Chill. Taste the chilled soup for seasoning and correct if necessary. Mix the sour cream and chipotle chile together and drizzle over each bowl soup as a garnish. Note: Normally this soup is served cold, but it can be reheated gently and served warm. If you prefer it less spicy, leave out the chipotle garnish and simply garnish with a sprig cilantro. Serves 8 to 10 inchThe avocado in this soup turns a traditional potato- based soup into something the French would never recognize! Because of the richness of the avocado, we can use milk instead of cream without compromising the texture.

AVOCADO VICHYSSOISE

Steps:

• Heat olive oil in a large saucepan over medium high heat. Add the potatoes and the leeks and stir until softened, about 5 minutes or so.
• Pour in the stock and simmer until the potatoes are tender, about 15 minutes.
• Pour the potato mixture carefully into a blender and pure until smooth. You may have to do this in batches, depending on your blender.
• Cool in the fridge until it is totally cool - this will take a few hours at least, and even better if you can leave it overnight.
• Add the avocado and lime juice and puree again until smooth. If it's too thick for you, you can thin it with a little more chicken broth.
• Ladle into bowls and garnish with lime zest and fresh ground pepper.

COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)

Steps:

• In a medium saucepan, heat the stock over medium high heat. Add the leeks and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
• Puree in blender, then return to saucepan. Stir in the heavy cream.
• Puree avocado in the blender.
• If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter.
• If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate.
• Garnish with chopped chives or cilantro.

CLASSIC VICHYSSOISE

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.