Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas)
Recipe By : Diane Geary
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Leeks -- white part only,
- sliced thinly
2 md Potatoes -- peeled,
- sliced thinly
3 c Vegetable or chicken stock
1 c Heavy cream
Salt and pepper -- to taste
2 Avocados -- mashed
Garnish:
Chives or cilantro -- chopped
Heat stock in a medium saucepan and add leeks and potatoes. Bring to
a boil, then reduce heat and simmer until tender, about 20 minutes.
Puree in blender, then return to the saucepan and stir in the heavy
cream. Puree avocado in blender. If serving hot, stir in the avocado
just as you're ready to serve, as heat embitters the avocado. If
serving cold, allow the stock to cool, then stir in avocado puree and
refrigerate. Serve both with minced chives or cilantro.
Incredibly rich and delicate as a first couse--either hot or
cold--ideally before a fish course.
