RECETAS Y COCINA

Ingredients

• 3 leeks, white part only sliced thinly
• 2 medium potatoes, peeled and sliced thinly
• 3 cup vegetable or chicken stock
• 1 cup heavy cream
• Salt to taste
• Freshly-ground black pepper to taste
• 2 avocados, mashed
• Chopped chives or chopped cilantro for garnish

Preparation

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

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

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

Puree avocado in blender.

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

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

Serve either hot or cold, with minced chives or cilantro.

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