Mambo Sprouts

Vegetable Vicchysoisse

Recipe submitted by Michele S. of Hurricane, UT, for the 2009 Mambolicious Recipe Contest.

Ingredients:

• 3 Tbsp. extra virgin olive oil
• 1 tsp. unsalted butter
• 2 cloves garlic, minced or micro-grated
• 1 leek, white & green part only, sliced into semi-circles, washed & patted dry
• 1 head broccoli, stems cut and broken into florets
• 4 cups vegetable or low-sodium chicken broth
• 2 cups water
• Salt and pepper to taste
• 1 cup frozen sweet peas
• 2 ripe avocados, cut into chunks
• Juice of 1/2 lemon
• 1/3 cup Brown Cow Cream Top Plain

Directions:

1. Under medium heat, melt butter in extra virgin olive oil in medium large stock pot.
2. Add garlic, leeks and salt and pepper to taste. Saute just until tender, about 8 minutes.
3. Add broth, water and broccoli. Cover and bring to boil.
4. Lower to simmer and cook until tender, about 15 minutes.
5. Add frozen peas and cook for 5 minutes more.
6. Remove from heat and allow to cool slightly.
7. In the meantime, place avocado, lemon juice and Brown Cow in a blender.
8. Slowly add soup mixture and blend well, adding more salt and pepper to taste.
9. Serve either hot or cold. Serves 4 as main course or 6 as side. Can be frozen for future use. Reheat slowly. Do not boil.

Chef’s Notes: A smooth, creamy, healthy and nutritious take on ordinary vicchysoisse. Everyone loves this soup.

Servings: 4

Prep time: 10

Cook time: 30