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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

Lynn's Vichyssoise Soup

3 x leeks, white part only sliced thinly
2 med potatoes peeled, sliced thin
3 cup vegetable or chicken stock
1 cup heavy cream
    Salt to taste
    Freshly-ground black pepper to taste
2 x avocados mashed
    Chopped chives or chopped cilantro for garnish

 Method :
Heat stock in a medium saucepan and add leeks and potatoes. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender.
If serving hot, stir in the avocado just as you're ready to serve, as heat embitters the avocado.
If serving cold, allow the stock to cool, then stir in avocado puree and refrigerate. Serve both with minced chives or cilantro.
This recipe yields 6 servings.