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e. michael reidt
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February 2003 MIAMI
Avocado Vichyssoise
Chef E. Michael Reidt of Wish at The Hotel, Miami Beach - Miami Beach, Florida
Adapted by StarChefs


Yield: 4 servings


  • 1 white onion, julienned
  • 4 garlic cloves, slivered
  • 1 Tablespoon olive oil
  • 2 cups Yukon potatoes (peeled and cut into ¼ pieces)
  • 1½ quarts chicken stock
  • 3 avocados
  • Juice of one lime
  • Salt and pepper, to taste
  • 6 shrimp, diced
  • 2 Tablespoons olive oil
  • ½ cucumber, diced finely
  • 1 red pepper, diced finely
  • Olive oil, salt and pepper to taste

For Vichyssoise:
In a sauté pan, sweat onions and garlic in olive oil over low heat for five minutes. Add the Yukon potatoes and chicken stock. Simmer until potatoes are tender, and then puree in blender, strain and cool.

Once the soup is fully chilled, pour it into a large blender and add the avocados and limejuice. Season the soup with salt and pepper, to taste.

For the salad:
In a small sauté pan, heat 1 tablespoon of the olive oil. Add the diced shrimp, and sauté until pink and fully cooked. Cool, and in a small bowl combine with remaining salad ingredients. Spoon portions of the salad in the center of individual serving bowls, and pour soup around salad. Serve.