Colombian Avocado Vichyssoise Sopa De Aguacate Y Papas

---

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.

---

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.

---

Ingredients

---

leeks, potatoes, vegetable stock, chicken broth, heavy cream, salt & freshly ground black pepper, avocados, chives