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Avocado Vichyssoise



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Avocado Vichyssoise

Gourmet Archives

1 pound potatoes, peeled and sliced
White parts of 2 leeks, well
washed and sliced
1 medium onion, sliced
4 cups chicken stock
1 cup heavy cream
[Salt and white pepper taste]
2 avocados

In a large saucepan combine the potatoes, leeks, and onion. Add the
chicken stock and cook until vegetables are tender. Work broth and
vegetables through sieve and return mixture to saucepan. [Can use
food processor, or better yet, a hand-held immersion blender.]Pour
in the heavy cream and heat soup through but don't boil. [Taste to
check for seasoning! How much salt is needed will depend on the
saltiness of the chicken stock you are using.]
In soup tureen put 2 avocados, peeled and mashed, and stir in hot
soup thoroughly. Serve either hot or well chilled. Serves 4.
[IMHO: If it ain't cold, it ain't Vichyssoise! MG]

Featured Archive Recipes:
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