Avocado Vichyssoise

Adapted by StarChefs.com
February 2003
Yield: 4 servings

INGREDIENTS:

Vichyssoise
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
Salad
6 shrimp, diced
2 tablespoons olive oil
½ cucumber, diced finely
1 red pepper, diced finely
olive oil, salt and pepper to taste

METHOD:

For the 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. 

To Assemble and Serve

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.