July 11, 2011

Colombian Avocado Vichyssoise

Here is another recipe from the archives, and I am checking off another country in Cooking the World! One of the most easiest soups that I have ever made, this vichyssoise is adapted from Soup Song. This is a very creamy dish and I served it cold, as a first course.

Ingredients: Potatoes - 2 large, chopped; Avocados - 2, Cream - 1/2 cup; Vegetable stock - 1 cup; Salt & Pepper - to taste; Chives & Cheese - garnish.
  • Boil the potatoes with salt, in stock + water
  • Allow to cool, add mashed avocados
  • Add cream and puree with a hand-blender
  • Adjust seasoning; Serve with minced chives. 
That's it - super simple! Ideally it needs to be chilled in the fridge to be served as a cold soup, which I didn't. But it was also not warm and hence no issues with the avocados. 
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