Colombian Avocado Vichyssoise
. 49
49
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.
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?
