Post by chief_cook2 on Feb 25, 2003 7:58:58 GMT -6
1 lb (450 g) potatoes, peeled and diced
2 leeks, white part only, thoroughly washed and sliced
1 medium onion, sliced
4 cups (1 L) chicken stock
1 cup (250 ml) heavy cream, half-and-half, or milk
2 ripe avocados, peeled and mashed
Salt and freshly ground pepper to taste
Combine the potatoes, leeks, onion, and stock in a large pot and bring
to a boil over high heat. Simmer until the vegetables are tender, 15
to 20 minutes. Process in batches in an electric blender or food
processor until smooth and return to the pot. Add the cream and bring
to a boil. Remove from the heat and stir in the mashed avocados,
salt, and pepper. Serve warm or chilled. Serves 4 to 6.
2 leeks, white part only, thoroughly washed and sliced
1 medium onion, sliced
4 cups (1 L) chicken stock
1 cup (250 ml) heavy cream, half-and-half, or milk
2 ripe avocados, peeled and mashed
Salt and freshly ground pepper to taste
Combine the potatoes, leeks, onion, and stock in a large pot and bring
to a boil over high heat. Simmer until the vegetables are tender, 15
to 20 minutes. Process in batches in an electric blender or food
processor until smooth and return to the pot. Add the cream and bring
to a boil. Remove from the heat and stir in the mashed avocados,
salt, and pepper. Serve warm or chilled. Serves 4 to 6.