[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!

"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?

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.