Colombian Avocado Vichyssoise - {Sopa De Aguacate Y Papas}

Recipe Ingredients

3		Leeks, white part only - sliced thinly
2		Potatoes - peeled, sliced thin (medium)
3 cups	711ml	Vegetable or chicken stock
1 cup	237ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Avocados - mashed
		Chopped chives or chopped cilantro - for garnish

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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