Jeff McInnis Recipes

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Avocado Soup, Red Pepper Brandade

Yield: 4 Servings

Ingredients:

• 4 Tablespoons olive oil
• 1 bunch leeks, chopped
• 3 ripe avocados
• 2 Tablespoons lemon juice
• 1 cup plain fat free yogurt
• ¼ cup chopped cilantro
• 2 Tablespoons red wine vinegar
• Salt and pepper
• 1/3 cup salted cod, soaked in cold water (can be prepared 2 days in advance)
• 2 Tablespoons minced red onion
• 2 Tablespoons chopped Manzanilla olives
• 4 piquillo peppers, cavities cleaned

Method:

Heat 2 Tablespoons oil in a large sauce pot over low heat. Add the leeks and sweat until tender. In a blender, puree with 1 cup water until smooth. Reserve a few Tablespoons and blend the remaining leek puree with the avocados, lemon juice, yogurt, cilantro, vinegar, salt and pepper. Pass through a very fine sieve and chill.

Grind the cod and combine in a large bowl, with the onion, olives, remaining 2 Tablespoons oil, and reserved leek puree. Stuff mixture into peppers and chill. Slice in halve and serve with the chilled soup.



Wine Pairing:
A Sauvignon Blanc.

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