Colombian Avocado Vichyssoise Sopa De Aguacate Y Papas Recipes

COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)

Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas) image

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.

Provided by threeovens

Categories Potato

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

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

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.

Nutrition Facts : Calories 345.1, Fat 25.4, SaturatedFat 10.8, Cholesterol 54.3, Sodium 414.5, Carbohydrate 26, Fiber 6.8, Sugar 3.1, Protein 6.7

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