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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Meats, Dairy Soup, Vegetables 4 Servings

INGREDIENTS

1 tb Unsalted butter
2 sm Celery ribs; chopped
1 sm Onion; chopped
1 sm Zucchini; chopped
1 Whole jalapeno pepper; seeded, minced
2 c Chicken stock or vegetable stock
1/2 ts Ground cumin
1/2 ts Dried mint flakes
2 lg Ripe avocadoes; peeled and pitted
1/3 c 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 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.
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.

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