Potato Council
supporting the British potato industry
Chilled Potato and Avocado Soup
Vegetarian
Quick
Prep Time: 10 mins
Cook Time: 20 mins
Serves: 4
MSN are currently featuring the soup as their after-work recipe ot the month. Have a look at http://specials.uk.msn.com/nestleheaven/food/potato-avocado-soup.aspx
In celebration of the United Nations’ International Year of the Potato 2008, the British Potato Council has cooked up some potato recipes from South America, the home of the potato.
Potatoes and avocados are a classic Peruvian combination. This soup is a delicious chilled twist on the traditional potato and avocado soup served all across South America.
If you like this, try Spicy Mexican Chicken with Potatoes, Chilli Potato Cakes or South American Bean and Potato Salad.
Ingredients
1 tbsp olive oil
1 onion, chopped
½ tsp chilli flakes
2 potatoes, approx 450g, peeled and diced
1 litre vegetable stock
2 ripe avocados
170ml carton soured cream
To garnish, chopped coriander
Method
Heat the olive oil in a large saucepan and fry the onion for 5-6 minutes over a gentle heat. Add the chillies and fry for 2-3 minutes. Add the potatoes and stock. Bring to the boil and simmer, covered for 10 minutes until tender. Reserve and dice 8 pieces of potato for garnish.
Using a hand held blender or food processor, blend the soup until smooth. Allow to cool. Add the avocado and soured cream and blend again, season to taste. Chill before serving, garnish with diced potato and chopped coriander.
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