Colombian Avocado Vichyssoise
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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.
