Best 2 Colombian Avocado Vichyssoise Sopa De Aguacate Y Papas Recipes
Embark on a culinary journey to Colombia with this delightful Avocado Vichyssoise (Sopa De Aguacate Y Papas), a creamy and vibrant soup that captures the essence of Colombian cuisine. This delectable dish combines the richness of ripe avocados with the comforting flavors of potatoes, leeks, onions, and garlic. Infused with the aromatic notes of cumin, paprika, and a hint of cayenne pepper, this soup offers a harmonious balance of flavors and textures. Along with the Avocado Vichyssoise, this article presents a collection of equally enticing Colombian soup recipes that will tantalize your taste buds and transport you to the heart of Colombia's culinary traditions. From the classic Sancocho De Gallina, a hearty chicken stew bursting with flavors, to the invigorating Ajiaco Santafereño, a traditional potato and chicken soup with a creamy avocado topping, these recipes celebrate the diverse flavors of Colombia. Dive into the vibrant world of Colombian soups and savor the unique culinary tapestry that this beautiful country has to offer.
Here are our top 2 tried and tested recipes!
COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)
A rich, yet delicate, first course. This cream-based soup made with avocados and potatoes can be served either hot or cold. It is ideal before a fish course. Allow more time if serving cold for the soup to cool and be refrigerated.
Provided by threeovens
Categories Potato
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the stock over medium high heat. Add the leeks and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Puree in blender, then return to saucepan. Stir in the heavy cream.
- Puree avocado in the blender.
- If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter.
- If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate.
- Garnish with chopped chives or cilantro.
Nutrition Facts : Calories 345.1, Fat 25.4, SaturatedFat 10.8, Cholesterol 54.3, Sodium 414.5, Carbohydrate 26, Fiber 6.8, Sugar 3.1, Protein 6.7
AVOCADO VICHYSSOISE
This is a creamy cold soup, thickened with potatoes. It's an easy, filling meal for when it's too hot to be hovering over the stove.
Provided by Mark Bittman
Categories soups and stews
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large pot
- Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks
- Cook for about 3 minutes, stirring, until softened.
- Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes
- Stir in the coarsely chopped flesh of 1 or 2 avocados before puréeing
- Purée, then let cool.
- Garnish: Chopped cilantro
Tips:
- For a creamier soup, use ripe avocados.
- If you don't have heavy cream, you can use milk or yogurt instead.
- To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- When you're ready to serve the soup, reheat it over low heat until warmed through.
- Garnish the soup with fresh herbs, such as cilantro or chives, before serving.
Conclusion:
Colombian avocado vichyssoise is a delicious and unique soup that is perfect for any occasion. It is creamy, flavorful, and packed with healthy ingredients. Whether you are serving it as a starter or a main course, this soup is sure to impress your guests.
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