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Associate.com - Share Your Recipe!

Recipe Name: Avocado Bisque Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Tablespoon(s) Unsalted butter
2 Celery ribs, chopped
1 Onion, chopped
1 Zucchini, chopped
1 Whole jalapeno pepper
seeded minced
2 Cup(s) Chicken stock or vegetable
stock
1/2 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Dried mint flakes
2 Ripe avocadoes, peeled and
pitted
1/3 Cup(s) Whipping cream
Salt
Directions:
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. Cover and bring
up to high pressure. Reduce heat to stabilize pressure and cook 5
minutes. Release pressure. 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"
<Robert-Miles@usa.net> on Oct 26, 98, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 108
Calories From Fat: 91
Total Fat: 10.4g
Cholesterol: 34.8mg
Sodium: 84.4mg
Potassium: 135.4mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.7g
Protein: 1.1g


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