The Tri-City Herald's Food & Wine section July 21 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Avocados are actually a semitropical fruit native to Mexico and Central America. Now grown in California for export, the Hass variety accounts for up to 85 percent of the more than 80 varieties known. Rich in dietary fiber, vitamins K, A, B6, C and folate, avocados also provide unsaturated fats containing oleic acid. It is the fats in avocados that lend their creamy texture to this soup and to other dishes such as sauces and dips.
Sign Up and Save
Get six months of free digital access to the Tri-City Herald
2 large ripe avocados
juice of 1 lemon
4 cups vegetable broth
vegetable stock or water
1 potato, peeled and cut into 1/2-inch cubes
sea salt and freshly ground pepper
1/4 teaspoon hot pepper flakes
1/2 cup rice milk or soy milk
4 tablespoons chopped fresh chives or basil pesto, optional
Peel, pit and slice avocados in half and place in a bowl with lemon juice.
In a saucepan, bring broth to a gentle boil over high heat. Add avocados with lemon juice and potato. Season to taste with salt, pepper and hot pepper flakes. Cover, reduce heat and simmer for 15 minutes or until potato is soft. Let cool.
In a blender, combine rice milk and avocado mixture and blend until smooth. Transfer to a bowl, cover and refrigerate for 1 hour or until well chilled. Ladle into soup bowls and garnish with chopped chives, if using.
Tip: Avocado Vichyssoise may be made up to two days in advance and stored tightly covered in the refrigerator.
From: The Vegan Cook's Bible by Pat Crocker (Robert Rose, April 2009, $24.95/softcover)