Avocado Vichyssoise

• 2 tablespoons butter in a large pot
• 3 peeled and cubed potatoes
• 3 trimmed and chopped leeks
• 4 cups stock
• Chopped chives
• 1 or 2 avocados before pureeing
• Chopped cilantro

1. Melt 2 tablespoons butter in a large pot
2. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks
3. Cook for about 3 minutes, stirring, until softened.
4. Add 4 cups stock.
5. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes
6. Stir in the coarsely chopped flesh of 1 or 2 avocados before pureeing
7. Puree, then let cool.
8. Garnish: Chopped cilantro

butter, potatoes, leeks, stock, chives, avocados before pureeing, cilantro

Taken from cooking.nytimes.com/recipes/12486 (may not work)