Wednesday, January 9, 2002
Bite with Belkys: Avocado Vichyssoise
E. Michael Reidt
Wish at "The Hotel"
801 Collins Ave.
Miami Beach, FL 33139
1/2 white onion
4 garlic cloves (slivered)
1 tbsp. olive oil
4 potatoes (peeled and cut into 1/4 pieces)
4 c. of vegetable or chicken broth
3 california avocados
1 lemon (juice)
Put potatoes and broth in a pot and simmer until potatoes are tender. Sweat the onions and garlic in olive oil for five minutes or until golden brown. Season to taste with salt. Puree the potatoes in a blender, strain and cool.
Once soup is chilled, pour into blender and add your avocados and lemon juice. Season to taste.
Fresh Vegetable Salad
1/2 cucumber (diced)
1 red pepper (diced small)
Toss vegetables with olive oil, salt and pepper
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