Cold Avocado Vichyssoise Potato Soup Recipe

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Cold Avocado Vichyssoise Potato Soup
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Ingredients
11
Count
Nutrition
991
Calories
Total time
20
Minutes
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Ingredients:

  • 3 large leeks
  • 3 tsp of butter or olive oil
  • 1 small chopped onion
  • 1 lb of potatoes
  • olive cheese cracker recipe
  • 1 cup whole wheat flour1/2 cup sliced green olives 4 tsp soften butter1/2 cup graded sharp cheddar cheese1/4 tsp cayenne

Directions:

  1. Clean well and slice 3 large leeks, including a little way up the green. Chop the onion.
  2. Saute the leeks and onion until soft and transparent. 15 to 20 min. This will be blended later so they do not need to be chopped too fine.
  3. Add 4 cups of quality vegetable or chicken stock. I prefer vegetable broth since it brings in other subtle vegetable flavors such as celery and carrots.
  4. Heat over a low to medium heat source.
  5. Peal potatoes and chop into smallish pieces. I prefer red potatoes for their buttery flavor but use a potato of your choice.
  6. Potatoes such as purple potatoes are an interesting choice but can affect the end color of the soup. Each type of potato adds a nice flavor variety.
  7. Cook potatoes in broth until tender 15 to 20 min. Cool slightly.
  8. Add 1 T of white pepper (black in a pinch) and chives. Season to taste.
  9. Take warm potato mixture and blend until smooth. Warm the milk to somewhat match the temperature of the potato mixture. Add milk to the mixture and blend again. Chill the potato mixture until cold. Avocados will develop a bitter flavor if you add them to the hot or warm mixture. Cut and blend in the avocados to the potato mixture, chill for a couple of hours or better overnight.
  10. Chill clay soup bowls - Ideal for keeping the soup nicely cool. Garnish with fresh chives and piece of avocado and accompany with a spicy cracker…
  11. OLIVE CHEESE CRACKER
  12. Pre heat oven to 375 degrees. Mix together all ingredients. Spray non stick or grease cookie sheet. Put a spoonful of batter on sheet, flatten batter with a fork. Bake for 15 to 20 min. Will look oily when you are removing from sheet with a spatula. Harden slightly as they cool. Good chewy texture with for pairing with the Avocado Potato Soup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 990.73 Kcal (4148 kJ)
Calories from fat 411.97 Kcal
% Daily Value*
Total Fat 45.77g 70%
Cholesterol 20.17mg 7%
Sodium 2701.74mg 113%
Potassium 2821.8mg 60%
Total Carbs 140.18g 47%
Sugars 27.67g 111%
Dietary Fiber 29.47g 118%
Protein 21.61g 43%
Vitamin C 53.4mg 89%
Vitamin A 2.3mg 78%
Iron 12mg 67%
Calcium 255.2mg 26%
Amount Per 100 g
Calories 90.35 Kcal (378 kJ)
Calories from fat 37.57 Kcal
% Daily Value*
Total Fat 4.17g 70%
Cholesterol 1.84mg 7%
Sodium 246.38mg 113%
Potassium 257.33mg 60%
Total Carbs 12.78g 47%
Sugars 2.52g 111%
Dietary Fiber 2.69g 118%
Protein 1.97g 43%
Vitamin C 4.9mg 89%
Vitamin A 0.2mg 78%
Iron 1.1mg 67%
Calcium 23.3mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.8
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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