Colombian Avocado Vichyssoise
Submitted by happyzhangbo
Luxuriously creamy Colombian avocado vichyssoise with leeks, potatoes, and heavy cream. Serve it hot or cold as an elegant first course before fish. Ready in just 30 minutes.
YIELD
6 servingsPREP
8 minCOOK
20 minREADY
30 minTake classic French vichyssoise, stir in velvety Colombian avocado, and you get something altogether more lush and exotic.
Leeks and potatoes simmer in vegetable stock until tender, get pureed smooth, then enriched with heavy cream and a silky avocado puree that turns the whole thing an irresistible pale green.
Serve it hot on cool evenings or chilled during the summer, garnished with minced chives or fresh cilantro.
It’s an incredibly rich and delicate first course that pairs beautifully before a fish main.
Kitchen Tips
- If serving hot, stir in the avocado puree at the very last moment. Heat makes avocado bitter, and that’ll ruin the soup’s delicate balance.
- If serving cold, let the potato-leek base cool completely before blending in the avocado, then refrigerate. The avocado stays sweeter this way.
- Use ripe Hass avocados for the creamiest, richest result. Underripe avocados won’t puree smoothly and taste grassy instead of buttery.
Ingredients
Directions
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.
Purée in blender, then return to the saucepan and stir in the heavy cream.
Purée 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 purée 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.
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