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(Vegan Recipe)
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% 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.
Serves 4


~ 2 large ripe avocados
~ Juice of 1 lemon
~ 4 cups (1 L) Vegetable stock or water
~ 1 potato, peeled and cut into 1/2-inch (1 cm) cubes
~ Sea salt and freshly ground pepper
~ 1/4 tsp (1 mL) hot pepper flakes
~ 1/2 cup (125 mL) rice milk or soy milk
~ 4 TB (60 mL) 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.

Avocado Vichyssoise may be made up to 2 days in advance and stored tightly covered in the refrigerator.

Recipe from THE VEGAN COOK’S BIBLE by Pat Crocker
(Robert Rose, April 2009, $24.95/softcover)



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