Colombian Avocado Vichyssoise


  • 3 leeks, white part only and sliced thinly
  • 2 potatoes, peeled and sliced thinly (Medium)
  • 3 cup(s) Vegetable or chicken stock
  • 1 cup(s) heavy cream
  • salt and pepper to taste
  • 2 Avocados -- mashed

Heat stock in a medium saucepan and add leeks and potatoes. Boil for about 20 minutes. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender. Stir in the avocado just as you're ready to serve, as heat embitters the avocado. Serve with minced chives or...

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