Soup-Puree of Avocado with Zucchini Recipe
Incredibly tender, very fresh soup. Fans of mashed soups will definitely like it.
Servings
4
Cook Time
55minutes
Servings
4
Cook Time
55minutes
Ingredients
Instructions
  1. Cut the leek into rings and rinse thoroughly in a colander under running water to wash away all the sand and earth that may be hiding between the leaves. Wash and peel the celery, zucchini and potatoes. If the squash is young, you can not clean it. Cut into small cubes.
  2. Put the vegetables in a deep frying pan, heated with vegetable oil, and saute until half-cooked.
  3. Pour in the hot broth so that it only covers the vegetables, and cook over low heat until the vegetables are ready.
  4. Add the mashed avocado pulp.
  5. Add the leeks and simmer for another 2-3 minutes.
  6. Pour the contents of the pan into a blender and whisk until smooth and velvety.
  7. Pour back into the pan, add salt, pepper and nutmeg to taste. Dilute the cream to a suitable consistency and heat it up without bringing it to a boil.
  8. Serve, sprinkled with sour cream and sprinkled with parsley leaves.
  9. Bon Appetit!
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