Back To Welcome
Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

Shanna's Avocado Bisque

1 tbl Unsalted butter
2 sm Celery ribs, chopped
1 sm Onion, chopped
1 sm Zucchini, chopped
1 whl jalapeno pepper, seeded, minced
2 cup Chicken stock or vegetable stock
1/2 tsp Ground cumin
1/2 tsp Dried mint flakes
2 lrg Ripe avocadoes, peeled and pitted
1/3 cup Whipping cream
    Salt

 Method :
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.