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SOPA DE AGUACATE Y PAPAS (COLOMBIAN AVOCADO VICHYSSOISE)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

SOPA DE AGUACATE Y PAPAS (COLOMBIAN AVOCADO VICHYSSOISE)

SOPA DE AGUACATE Y PAPAS (COLOMBIAN AVOCADO VICHYSSOISE). Alimento Base: Avocado, 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...
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Tiempo de preparación 35 minutos
Tiempo Total 35 minutos
Raciones: 6 comensales
Plato: Avocado
Cocina: Colombia
Ingredients Method

Ingredientes
  

  • 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

Method
 

  1. Preparation
  2. Heat stock in a medium saucepan and add leeks and potatoes.
  3. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.
  4. Puree in blender, then return to the saucepan and stir in the heavy cream.
  5. Puree avocado in blender.
  6. If serving hot, stir in the avocado just as you're ready to serve, as heat embitters the avocado.
  7. If serving cold, allow the stock to cool, then stir in avocado puree and refrigerate.
  8. Serve either hot or cold, with minced chives or cilantro.