Ingredients

1 Tablespoon unsalted butter

2 Small celery ribs, chopped

1 small onion, chopped

1 small zucchini, chopped

1 jalapeno pepper, seeded if desired, minced

2 cups Chicken stock or vegetable stock

½ teaspoon ground cumin

½ teaspoon dried mint

2 large ripe avocados, peeled and pitted

1/3 cup whipping cream

salt

Preparation

  1. Melt butter in the pressure cooker over medium heat. Add the celery, onion, zucchini, and jalapeno. Cook uncovered until vegetables begin to soften, 3 to 4 min. Add stock, cumin and mint.
  2. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 5 minutes. Release pressure.
  3. Puree the contents of the cooker in a blender or food processor. Add the avocados and blend again until smooth. Transfer to a serving container and stir in cream and salt to taste. Serve hot or chilled.