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Thursday, May 16

Leek & potato soup with avocado cream

Leeks, white part only, chopped
Potatoes, large, cubed
Chicken stock
1 quart
Wine, white


Pepper, freshly ground

Avocado, peeled, seeded
Cream, heavy
1 pint
  1. In a large pot, combine the leeks, potatoes, stock, wine, salt, and pepper. 
  2. Simmer until vegetables are tender, about 20 minutes; purée soup until smooth. 
  3. Meanwhile, whip the avocado and cream together until fluffy. 
  4. Ladle soup into bowls, and garnish with a dollop of the avocado cream.
Recipe from California Wine Country Cooking Secrets by Kathleen DeVanna Fish.

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