A rich, yet delicate, first course. This cream-based soup made with avocados and potatoes can be served either hot or cold. It is ideal before a fish course. Allow more time if serving cold for the soup to cool and be refrigerated.

Ingredients

6 serv.

leeks, sliced thin (white part only)↗3
medium potatoes, peeled and sliced thin↗2
vegetable stock↗3 cups
chicken broth↗3 cups
heavy cream↗1 cup
salt & freshly ground black pepper
avocados, mashed↗2
chives (for garnish) or cilantro, chopped (for garnish)

Step-by-step instructions

1
In a medium saucepan, heat the stock over medium high heat. Add the leeks and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
2
Puree in blender, then return to saucepan. Stir in the heavy cream.
3
Puree avocado in the blender.
4
If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter.
5
If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate.
6
Garnish with chopped chives or cilantro.

Source: food.com

Original recipe ↗

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