Avocado and Ginger Vichyssoise Recipe

Avocado and ginger take the place of potatoes in classic cold vichyssoise soup recipe from the Hotel Inter-Continental in Ocho Rios, Jamaica. This is the perfect soup for a hot summer day. Plan ahead to chill the soup for at least 1 hour before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 1/2 cup butter or margarine
• 1 medium onion, finely chopped
• 1 ounce fresh ginger, peeled and grated
• 1 large avocado, peeled and mashed
• 2 cups chicken stock
• 1 teaspoon black pepper
• 1/2 cup light cream
• 1 scallion, finely chopped

Preparation:

Melt the butter in a saute pan. Cook the onions and grated ginger for about 2 minutes. Add the mashed avocado and chicken stock. Mix all ingredients thoroughly, using a wire whisk to eliminate lumps. Simmer slowly for about 10 to 15 minutes.

Add salt, pepper, and cream. Stir and chill soup for at least an hour. Chill bowls before serving. Garnish each bowl with scallions.

Yield: 6 servings

Recipe Source: Tropic Cooking by Joyce LaFray Young (Ten Speed Press)
Reprinted with permission.

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