OVER-RIPE AVOCADOS
Level 2
Impressionable Avocado Vichyssoise
Serves 4
Impressionable Avocado Vichyssoise
Serves 4
3 tablespoons salted butter
½ cup finely chopped celery,
2 cups finely chopped leeks, white and ½ of green stalk (If no leek, substitute 1 onion and 3 scallions, chopped)
½ cup medium onion, finely chopped
1 teaspoon finely chopped garlic (approx. 2-3 cloves)
4 medium cooked past peak potatoes* (if cooked with peel on, then peel and cube)
½ cup dry white wine
6 cups chicken broth
Pulp of 2 large past peak avocados
1/2 cup half & half
Salt and black pepper to taste
Garnish (optional): fresh cilantro, chives or dill, finely chopped
½ cup finely chopped celery,
2 cups finely chopped leeks, white and ½ of green stalk (If no leek, substitute 1 onion and 3 scallions, chopped)
½ cup medium onion, finely chopped
1 teaspoon finely chopped garlic (approx. 2-3 cloves)
4 medium cooked past peak potatoes* (if cooked with peel on, then peel and cube)
½ cup dry white wine
6 cups chicken broth
Pulp of 2 large past peak avocados
1/2 cup half & half
Salt and black pepper to taste
Garnish (optional): fresh cilantro, chives or dill, finely chopped
- In a heavy pot, melt butter. Sauté celery, leeks, onion and garlic over medium heat, until wilted, stirring occasionally.
- Add potatoes to pot of sautéed vegetables. Add wine and chicken broth, incorporating mixture with a wooden spoon. Bring to a gentle boil for 2 minutes, stir and turn heat down to low for 15 minutes.
- Add avocados to soup; cover and simmer for 15 more minutes. Stir in half & half, and continue to simmer for another 15 minutes. Adjust seasoning.
- Refrigerate overnight. To serve same night, transfer to a serving bowl, allowing soup to come to room temperature. Chill in freezer for 1/2 hour. Garnish with cilantro, chives or dill and a dollop of sour cream.
Shopping tip (for potatoes): There’s great variance in the sugar content of different potatoes. Small red and fingerlings are sweeter. For this recipe, we recommend Idaho, Russet or baking potatoes.
Prepping tip: If you're using a sprouting potato, completely cut away the sprouts and underlying green flesh before cooking as they can carry the naturally occurring toxin, solanene.
