Colombian Avocado Vichyssoise

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Colombian Avocado Vichyssoise

(Sopa de Aguacate

y Papas)

 

3 leeks, white part only, sliced thinly

2

medium potatoes, peeled and sliced thinly

3 cups vegetable stock

 

1 cup heavy cream, we used soy milk thicken with a little cornstarch

salt and pepper to taste

2 avocados, mashed

 

chopped chives or chopped cilantro

 

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. Serves 6.