Avocado Vichyssoise

Recipe Categories : | Mexican | Soups | Avocado | Potatoes | Leeks | MAIN INDEX |

Serves : 6      Related Recipe : Crème Vichyssoise

Ingredients :

• 2 medium russet potatoes, peeled and coarsely chopped into ½" chunks
• 1 large or 2 small leeks, trimmed, washed, and cut into ½" pieces
• 1 tspn chopped fresh thyme leaves or ½ tspn dried thyme
• 1 tspn salt
• 6 cups water
• 3 medium avocados, peeled and pitted
• ¼ cup fresh lime juice
• ½ cup thickened cream or sour cream
• ¼ cup chopped chives

Preparation and Cooking Instructions :

1. Place the potatoes, leek, thyme, salt, and water in a large pot. Bring to the boil, reduce the heat, and simmer for 15 minutes, or until the potatoes are soft all the way through. Set aside to cool to room temperature, then refrigerate to chill thoroughly, up to overnight.
2. Using a food processor, purée the potato mixture with the avocado, in batches. Transfer the purée to a large bowl. Return the purée to the refrigerator to rechill for 1 hour or so before serving.
3. Just before serving, stir in the lime juice. Ladle the soup into individual bowls and garnish with a dollop of cream and a sprinkling of chives.