Colombian Avocado Vichyssoise

• 1 x avocados Colombian Vichyssoise, as needed
• 3 each leeks white part only, sliced thinly
• 2 medium potatoes peeled and sliced thinly
• 3 cups vegetable stock
• 1 cup heavy whipping cream
• 1 x salt and black pepper to taste
• 2 each avocados mashed
• 1 x cilantro or chives, chopped, for garnishing

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

avocados, leeks, potatoes, vegetable stock, heavy whipping cream, salt, avocados mashed, cilantro

Taken from recipeland.com/recipe/v/colombian-avocado-vichyssoise-49531 (may not work)