Colombian Avocado Vichyssoise

Colombian Avocado Vichyssoise


Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas)

3 leeks — white part only, sliced thinly
2 Medium potatoes — peeled and sliced
3 Cups vegetable or chicken stock
1 Cup heavy cream
salt and pepper to taste
2 avocados — mashed
chopped chives or chopped cilantro

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. Serve to 6 people.


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