Dinner For One-AVACADO and GINGER ViCHYSSOiSE

I am VERY ANXIOUSLY waiting for my Avacado and Ginger Vichyssoise to CHILL!!  To kill time, I will go ahead and post the recipe. 

Inspiration:  I have been using avacados and fresh ginger in my smoothies lately and had some extra, so I googled recipes and stumbled on this lil' gem.  It sounded interesting enough and I had most of the ingredients, so I ran with it. 

Ingredients:

1/2 cup butter or margarine

1 medium onion, finely chopped

1 ounce fresh ginger, peeled and grated (approx 3 heaping tablespoons)

1 large avocado, peeled and mashed

2 cups chicken stock

1 teaspoon black pepper

1/2 cup light cream

1 scallion, finely chopped

Preparation:

Melt the butter in a saute pan. Cook the onions and grated ginger (be very generous with the ginger) for about 2 minutes. Add the mashed avacado and chicken stock. Mix all ingredients thoroughly, using a wire whisk to eliminate lumps. Simmer slowly for about 10 to 15 minutes.

Add salt, pepper, and cream. Stir and chill soup for at least an hour. Chill bowls before serving. Garnish each bowl with scallions.

Yield: 6 servings

OK-I've GOT to go cuz it's READY!!

*Back to Review*

It was soooo easy and very yummy!!  I didn't have chicken stock, so I used a powdered chicken broth that you add water to and threw in some carrots, fennel seeds, garlic, pepper and celery to make it more complex.  I also didn't have scallions, so I added some cilantro while the soup was simmering, and used fat free non-dairy milk instead of cream.  I never actually stick to a recipe, but somehow it all works out ;)  I had some awesome jalapeno cornbread crackers and they went PHENOMENALLY well...tomorrow I might try to add some coconut extract or coconut milk and see how that tastes.  I have a feeling it's going to be heavenly!