Ingredients for Colombian Avocado Vichyssoise Sopa De Aguacate Y Papas
- 2 cups chopped leeks
- 1 pound peeled and diced potatoes
- Vegetable Stock
- Chicken Broth
- 1 cup heavy cream
- Salt & Freshly Ground Black Pepper
- Avocados
- Chives
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How to Make Colombian Avocado Vichyssoise Sopa De Aguacate Y Papas
- Heat 4 cups of vegetable or chicken stock in a medium saucepan over medium-high heat.
- Add 2 cups chopped leeks and 1 pound peeled and diced potatoes to the saucepan. Bring to a boil.
- Reduce heat to low and simmer until potatoes are tender, about 20 minutes. Stir occasionally.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until completely smooth.
- Return the pureed soup to the saucepan.
- Stir in 1 cup heavy cream.
- In a separate blender, puree 2 ripe avocados until smooth.
- **For hot serving:** Stir in the avocado puree just before serving to prevent bitterness.
- **For cold serving:** Allow the soup to cool completely. Once cooled, stir in the avocado puree. Refrigerate for at least 2 hours to allow flavors to meld.
- Garnish with 2 tablespoons of freshly chopped chives or cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
12g
Fat
53g
Carbs
8g
