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Avocado Soup
By Arthur Boehm
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(Serves 6)
Consider serving this with the long, thin breadsticks called grissini, available at Italian grocery stores and many supermarkets.
- 1 tablespoon, butter
- 1 medium leek, white part only, well-washed and cut into thin 8-inch rings
- 4 cups, milk
- 1 cup, homemade or low-salt canned chicken broth
- 1 cup, heavy or light cream
- 2 large ripe avocados
- Juice of 1 lime
- 1 1/2 tablespoons, chopped fresh cilantro
- Salt and freshly ground white pepper
In a medium saucepan, melt the butter over low heat. Add the leek, and sauté, stirring, until it's soft but not yet browned, about 5 minutes. Transfer the leek to a blender or food processor, making sure no bits remain in the pan.
In the same pan, combine the milk, stock, and cream. Increase the heat to medium, and bring the mixture just to a simmer. Meanwhile, peel and mash the avocados roughly, and blend with the leek until creamy, scraping down the sides of the blender as needed.
Remove the pan from the stove. Add the avocado mixture to the pan, and whisk to blend. Stir in the lime juice and the cilantro. Season with the salt and pepper to taste, then serve immediately.
Also serve with:
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