Colombian Avocado Vichyssoise
Colombian Vichyssoise, as needed
white part only, sliced thinly
peeled and sliced thinly
heavy whipping cream
salt and black pepper
or chives, chopped, for garnishing
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.