[B]OH MY GOSH! The Greatest Avocado Bique Soup Ever.....
If your like me about Avocado: Than this is the soup to die for.
[COLOR=crimson]AVOCADO BISQUE SOUP[/COLOR] I found this old book at the Library about Pressure Cooking: I need all the short cuts that I can get! I pressured all this in 3-4 minutes. Wala! Done, ready for the blender and your ready to eat. Just boil or steam your vegetables soft than Puree all in blender. Makes 3-4 servings 1 tbls. unsalted butter 2 small celery ribs, chopped 1 small onion, chopped 1 small zucchini, chopped 1 jalapeno pepper, seeded if desired, minced 2 cups chicken Stock or vegetable stock 1/2 tsp ground cumin 1/2 tsp dried mint (opptional): accentuates its Middle Eastern tones. 2 large ripe avocados, peeled and pitted 1/3 cup whipping cream Fresh Cilantro ( optional): plays to its Tex-Mex side 1) Melt butter in the pan. Add celery, onion, zucchini, and jalapeno. Cook uncovered until vegetables begin to soften, 3-4 minutes. Add stock, cumin, and mint. 2) Cover and bring up to high pressure. Reduce heat to stabilize and cook 5 minutes. Release pressure. Remember you can just continue to cook on the stove top if you don't have pressure cooker. 3) Puree the contents of the cooker in a blender or food processor. Add the avocados and blend again until smooth. Transfer to a serving container and stir in cream and salt to taste. Serve hot or chilled. I perfer hot. It taste sooooo sinful and very elegant. HOPE YOU ALL ENJOY THIS SPECIAL CLASSIC SOUP (BISQUE) Amazin77 (My first posting as a newbie) I will now go to introduction board to introduce myself formally. P.s. I'm really enjoying this site so much. I have all my office doing the Atkins since they see my results and what I create and eat during the day and at dinner......But again I'm paying an incentive so they can really make this diet work by 1 lb. loss equal $ 1.00 I pay them. Time limit of course 2 months... |
Looks really tasty
I think that I would refrigerated half of it for the next day This way I would only use one avocado a day. Good soup for the weekend Thanks Amasing77 :sunny: Pene |
Sounds delightful!Can't wait to make it!
Do you happen to know the carb count per serving? Thanks! |
Re: Avocado Bisque
Tam351,
It really is great creamy soup. It's rich also in taste. I save the rest for the next day too. (For lunch). I'm new to this so I need to go to the board and equate the totals of carbs for this soup. I cook and bake alot. I play with recipes too. But as you can see this is totally legal for the low carb diet. When I get a chance I will post the carbs when I find the site to convert. By the way, youv'e done terrific on low-carbing.... Amazin77 |
Thank you Amazin 77.........I feel pretty good about the progress I have made on low carb too! It is such an amazing experience to eat good, filling food....and lose weight and gain energy.....not to mention that I feel in control for the first time in years! I love weighing myself these days, it is a positive reinforcement as opposed to the feedback I used to receive on low fat.......work and work, but gain?!!
Anyways, I cannot wait to try the soup, I will do the math too......always neat to find another creative recipe to go along with this WOE! Good luck to us all! And to all a low-carb way of life! haha! |
I made this recipe this week. It really was excellent. I was a little concerned at first that the texture would be a little thin, but when you puree the mixture with the avocados it thickens right up. I also wound up substituting 2 dried arbol chiles for the jalapeno. It gave the bisque a medium heat and didn't affect the color. This recipe is a winner and has been added to my recipe file. Thanks for the post!
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"Oh My Gosh" puts it mildly!
This is without a doubt one of the very best soups I have ever had in my life! Thanks! Do you have any other recipes you would like to suggest?
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Heavenly Flourless Peanut Butter Cookies...
Im Glad you like the recipe. If interested I have created myself a Most Holy Blessed FLOURLESS Peanut Butter Cookies. All the ingredients are: (If interested and, or In the desert cookies section) 1 cup peanut butter 1 cup Splenda or Brown Splenda 1 large egg( slightly beaten) Add to peanut butter/sugar 1 teaspoon baking soda MAKES 24 SMALL COOKIES TSP. Note if you feel Sweetly Blessed: You can thank yourself for your accomplishments by adding the following: Dried Cherry raisens or Dried Ruby Raisens. Total used combined (24 Raisens in center.) Silverd Blanched but Toated Almonds: I placed as a cross on each cookies. : ''''':""" One raisen in center. : Then dip small fork or something to press each side of the cross. These will melt in your mouth. Bake 3:50o for 10minutes. Do not touch at all. Take out when slightly brown around edges only!! Let cool in greaseless cookie sheet for 5 minutes., then take out with spatula and cool on rack 5 minutes. Let me know how you like then. You have to be a real peanut butter fan. I worked the numbers out with regular Skippy and they still came out low carb. About 1.96 carbs per cookie/24 totals With ( Regular creamy Skippy, Nuts, & raisens) Yummy.... Amain77 |
These sound great also!
I adore peanut butter! Thanks again. I will give these a try this week.
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