Avocado Vichyssoise

1. 1

   Steam potatoes until tender, about 10 minutes.

2. 2

   Let cool.

3. 3

   Put potatoes, avocado, milk and stock in a food processor or blender, and puree until smooth.

4. 4

   Add more stock, if necessary, for desired smoothness.

5. 5

   Transfer soup to bowl, and stir in chives, salt and pepper to taste.

6. 6

   Cover tightly, and refrigerate until cold, about 2 hours.

7. 7

   To serve, ladle soup into bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.