Whipped into a spicy topping, a dollop of Avocado Mousse is a delicious topping on stews, cream soups, grilled fish, even open-face grilled cheese sandwiches. Pour Avocado Mousse into a re-sealable plastic bag with a snipped corner, and squeeze out a spiral. Using the tines of your fork, pull gently at the spiral, creating feathery patterns on the surface of your dish.

Level 2
Avocado Mousse Topping
Serves 8-10

1/2 past peak avocado*
1 cup sour cream**
1/2 cup whipping cream
1 clove garlic, crushed
Hot sauce, to taste
Salt and pepper, to taste
1 Tbsp. finely chopped cilantro (optional)

** For a lower-fat recipe, use 1/2 plain, 2% yogurt mixed with 1/2 cup sour cream

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Prepping tip (for removing avocado pit): Cut the avocado in half, from tip to tip. Use the
tip of sharp knife and in one motion, stick it in as far as it will go, then you’ve hit the pit.
Hold the avocado between your palms, give it a little twist, and then you can pull the pit
out in one piece.
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1. With sharp paring knife, cut avocado in half and remove pit. Scrape out pulp with spoon.
   
2. Place all ingredients except cilantro into food processor or blender; purée until smooth. Add cilantro and blend into the puree until fully incorporated. Allow to sit for one hour at room temperature; adjust for spiciness.

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Prepping Tip: (for garlic): The bitter aftertaste from fresh garlic often comes from the mostly
green, inner core, “the germ.” Cut the garlic clove in half lengthwise. Using the tip of a sharp
knife, pop out “the germ” that looks like a little green shoot.
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Decorating Tip: Place the mixture into a re-sealable plastic bag, squeezing out excess air
as you seal it. With scissors, cut off a tiny piece from one of the bottom corners to make
an opening. Squeeze out as much as needed.
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Storage Tip: Avocado mousse can be refrigerated for up to one week in a tightly sealed
plastic or glass container.
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Level 2
Impressionable Avocado Vichysoisse
Serves 4

3 tablespoons salted butter
½ cup finely chopped celery,
2 cups finely chopped leeks, white and ½ of green stalk (If no leek, substitute 1 onion and 3 scallions, chopped)
½ cup medium onion, finely chopped
1 teaspoon finely chopped garlic (approx. 2-3 cloves)
4 medium cooked past peak potatoes* (if cooked with peel on, then peel and cube)
½ cup dry white wine
6 cups chicken broth
Pulp of 2 large past peak avocados
1/2 cup half & half
Salt and black pepper to taste
Garnish (optional): fresh cilantro, chives or dill, finely chopped

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Shopping Tip (for potatoes): There’s great variance in the sugar content of different
potatoes. Small red and fingerlings are sweeter. For this recipe, we recommend Idaho,
Russet or baking potatoes.
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1. In a heavy pot, melt butter. Sauté celery, leeks, onion and garlic over medium heat, until wilted, stirring occasionally.
   
2. Add potatoes to pot of sautéed vegetables. Add wine and chicken broth, incorporating mixture with a wooden spoon. Bring to a gentle boil for 2 minutes, stir and turn heat down to low for 15 minutes.
   
3. Add avocados to soup; cover and simmer for 15 more minutes. Stir in half & half, and continue to simmer for another 15 minutes. Adjust seasoning.
   
4. Refrigerate overnight. To serve same night, transfer to a serving bowl, allowing soup to come to room temperature. Chill in freezer for 1/2 hour. Garnish with cilantro, chives or dill and a dollop of sour cream.