Subject: Sopa de Aguacate y Papas (Colombian Avocado and Potato Soup)
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 25 2003 - 09:03:38 EST
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FOOD FUNNY
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Thanks to Virginia Ridgeway for this true story about the perils of
raising gastronomes:
Yesterday evening I was sitting at the computer doing something and
talking to my husband who had just gotten home from work. Our son
(who will be 12 next week) cruises through the room and says, "Mom,
you need to buy more prosciutto." My husband looks at me and says,
"Yeah, that's what most kids his age ask for, isn't it?"
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TODAY'S RECIPE
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Avocado soups are found throughout Latin America and the Caribbean,
and this Chilean version is reminiscent of Vichyssoise. Don't boil
the soup after the avocados are added as they have a tendency to
become bitter when cooked.
Sopa de Aguacate y Papas (Colombian Avocado and Potato Soup)
1 lb (450 g) potatoes, peeled and diced
2 leeks, white part only, thoroughly washed and sliced
1 medium onion, sliced
4 cups (1 L) chicken stock
1 cup (250 ml) heavy cream, half-and-half, or milk
2 ripe avocados, peeled and mashed
Salt and freshly ground pepper to taste
Combine the potatoes, leeks, onion, and stock in a large pot and bring
to a boil over high heat. Simmer until the vegetables are tender, 15
to 20 minutes. Process in batches in an electric blender or food
processor until smooth and return to the pot. Add the cream and bring
to a boil. Remove from the heat and stir in the mashed avocados,
salt, and pepper. Serve warm or chilled. Serves 4 to 6.
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