Avocado Vichyssoise Recipes

AVOCADO VICHYSSOISE

Steps:

• Peel and cube potatoes; trim and chop leeks.
• Melt butter in a large pot over medium high heat. Add potatoes, leeks, and salt. Cook for about 3 minutes, stirring, until softened.
• Add stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
• Purée soup, using an immersion blender then let cool.
• Slice avocados in half; remove the pit; peel off the skin; dice; and stir into the cooled soup. Chop the cilantro. Garnish with chopped cilantro and sea salt and fresh ground black pepper to taste.

AVOCADO VICHYSSOISE

Steps:

• Melt 2 tablespoons butter in a large pot
• Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks
• Cook for about 3 minutes, stirring, until softened.
• Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes
• Stir in the coarsely chopped flesh of 1 or 2 avocados before puréeing
• Purée, then let cool.
• Garnish: Chopped cilantro

COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)

Steps:

• 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.
• Puree in blender, then return to saucepan. Stir in the heavy cream.
• Puree avocado in the blender.
• If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter.
• If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate.
• Garnish with chopped chives or cilantro.

SWEET PEA AND AVOCADO VICHYSSOISE

Steps:

• In a food processor, combine the avocado and peas and process until smooth. Add the broth, scallions, lemon juice, sour cream and 3 tablespoons of the salsa. Process until combined. Season to taste with salt and pepper. Transfer to a bowl, cover, and refrigerate for at least 2 hours. Ladle into small cups, garnish with a spoonful of the remaining salsa, and serve at once.