Colombian Avocado Vichyssoise

1. 1

   Heat stock in a medium saucepan and add leeks and potatoes.

2. 2

   Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.

3. 3

   Puree in blender, then return to the saucepan and stir in the heavy cream.

4. 4

   Puree avocado in blender.

5. 5

   If serving hot, stir in the avocado just as you're ready to serve, as heat embitters the avocado.

6. 6

   If serving cold, allow the stock to cool, then stir in avocado puree and refrigerate.

7. 7

   Serve both with minced chives or cilantro.

8. 8

   Incredibly rich and delicate as a first couse--either hot or cold--ideally before a fish course.

* Per serving · 4 servings · Values may vary.