Wednesday, April 9, 2008

Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas)

Yield 6.


3 x leeks, white part only sliced thinly
2 med potatoes peeled, sliced thin
3 cup vegetable or chicken stock
1 cup heavy cream
Salt to taste
Freshly-ground black pepper to taste
2 x avocados mashed
Chopped chives or chopped cilantro for garnish

  • 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. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree 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 puree and refrigerate. Serve both with minced chives or cilantro.
  • This recipe yields 6 servings.
  • Comments: Incredibly rich and delicate as a first couse - either hot or cold - ideally before a fish course.

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