Avocado Bisque

1 tb Unsalted butter
2 sm Celery ribs; chopped
1 sm Onion; chopped
1 sm Zucchini; chopped
1 Whole jalapeno pepper; seeded, minced
2 c Chicken stock or vegetable stock
1/2 ts Ground cumin
1/2 ts Dried mint flakes
2 lg Ripe avocadoes; peeled and pitted
1/3 c Whipping cream
Salt

Melt butter in the pressure cooker over medium heat. Add the celery, onion, zucchini, and jalapeno. Cook uncovered until vegetables begin to soften, 3 to 4 minutes. Add stock, cumin, and mint.

Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 5 minutes. Release pressure.

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.

Avocado Bisque printer friendly version located here. (Just the recipe. Nothing else.)
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