Vichyssoise, a chilled potato-leek soup, is one of the first soups I ever made, and an easy French classic. Avocados…are my favourite fruit, and have been for years, long before they became trendy. But it had never occurred to me that I could blend these two favourites until I was browsing A Kitchen Matrix. What I love about Mark Bittman is how simple he makes home cooking seem, and Avocado Vichyssoise is substituting one ingredient for another, in this case an avocado replaces the cream with it’s own creaminess and flavour.
Hand made black porcelain tri-fold bowl and vials s+p shakers. Available at www.etsy.com/shop/MaiaMingDesigns
2 tablespoons butter
2 peeled and cubed potatoes
3 chopped leeks, tough outer stalk and roots removed
4 cups vegetable broth
1 avocado, peeled, pitted and cubed
fresh cilantro to garnish (I forgot this!)
Melt the butter in a large pot and sauté the potatoes and leeks for a few minutes.
Add the vegetable broth and bring to a boil.
Lower the heat, cover the pot, and let simmer for 20 minutes.
Turn off the heat and blend the soup into a purée.
Let the soup cool, add the avocado and re-blend the soup.
Serve chilled, with cilantro on top.