Avocado Vichyssoise

Framed Cooks

Ready in: 45 minutes
Servings: 4
Vegetarian
Gluten Free
Dairy Free
Whole 30

Ingredients

  • 2 avocados, peel and pit removed
    Produce
  • 5 cups chicken stock (I like the Pacific and Imagine varieties in the box)
    Canned and Jarred
  • Fresh ground pepper
    Spices and Seasonings
  • Juice and zest from two limes
    Produce
  • 2 leeks, white and light green parts only, cleaned and sliced
    Produce
  • 2 tablespoons olive oil
    Oil, Vinegar, Salad Dressing
  • 3 Yukon Gold potatoes, peeled and cut into 1 inch cubes
    Produce

Steps

  • Heat olive oil in a large saucepan over medium high heat.
  • Add the potatoes and the leeks and stir until softened, about 5 minutes or so.
  • Pour in the stock and simmer until the potatoes are tender, about 15 minutes.
  • Pour the potato mixture carefully into a blender and pure until smooth. You may have to do this in batches, depending on your blender.
  • Cool in the fridge until it is totally cool - this will take a few hours at least, and even better if you can leave it overnight.
  • Add the avocado and lime juice and puree again until smooth. If it's too thick for you, you can thin it with a little more chicken broth.
  • Ladle into bowls and garnish with lime zest and fresh ground pepper.

Nutrition

  • Calories: 439.53  cal  (21.98%)
  • Fat: 25.62  g  (39.41%)
  • Saturated Fat: 4.12  g  (25.76%)
  • Carbohydrates: 43.91  g  (14.64%)
  • Sugar: 7.65  g  (8.5%)
  • Cholesterol: 9.0  mg  (3.0%)
  • Sodium: 458.45  mg  (19.93%)
  • Protein: 13.65  g  (27.3%)
  • Manganese: 1.14  mg  (57.12%)
  • Vitamin C: 39.53  mg  (47.91%)
  • Copper: 0.96  mg  (47.76%)
  • Vitamin K: 47.18  µg  (44.93%)
  • Fiber: 10.87  g  (43.47%)
  • Vitamin B6: 0.86  mg  (43.07%)
  • Potassium: 1445.6  mg  (41.3%)
  • Vitamin B3: 8.04  mg  (40.19%)
  • Folate: 149.58  µg  (37.39%)
  • Iron: 6.32  mg  (35.13%)
  • Vitamin B2: 0.45  mg  (26.6%)
  • Vitamin E: 3.65  mg  (24.34%)
  • Magnesium: 85.5  mg  (21.38%)
  • Phosphorus: 201.64  mg  (20.16%)
  • Vitamin B5: 1.88  mg  (18.82%)
  • Vitamin A: 913.09  IU  (18.26%)
  • Vitamin B1: 0.23  mg  (15.56%)
  • Selenium: 7.86  µg  (11.23%)
  • Zinc: 1.59  mg  (10.59%)
  • Calcium: 90.28  mg  (9.03%)

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