Colombian Avocado Vichyssoise Sopa De Aguacate Y Papas Recipes

COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)

Steps:

• Heat stock in a medium saucepan and add in leeks and potatoes. Bring to a boil, then reduce heat and simmer till tender, about 20 min. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender. If serving warm, stir in the avocado just as you're ready to serve, as heat embitters the avocado. If serving cool, allow the stock to cold, then stir in avocado puree and chill. Serve both with chopped chives or possibly cilantro. This recipe yields 6 servings. Comments: Incredibly rich and delicate as a first couse - either warm or possibly cool - ideally before a fish course.

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.

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