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Colombian Avocado Vichyssoise

 

.
40

Yield

6

servings

Prep

8

min

Cook

20

min

Ready

30

min

Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

1 x avocados
Colombian Vichyssoise, as needed
*
3 each leeks
white part only, sliced thinly
*
2 medium potatoes
peeled and sliced thinly
3 cups vegetable stock
1 cup heavy whipping cream
1 x salt and black pepper
to taste
*
2 each avocados
mashed
1 x cilantro
or chives, chopped, for garnishing
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 281g (9.9 oz)
Amount per Serving
Calories 29176% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 25mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 22%
Sugars g
Protein 6g
Vitamin A 14% Vitamin C 18%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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