| 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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