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 ⓘ
Instructions
- 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. 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.
Nutrition & Diet Analysis (per serving)
556
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).