Avocado and potato soup

Ingredients :

3 leeks white part only, sliced thinly

2 Medium potatoes peeled and sliced

3 Cups of vegetables or chicken stock

1 Cup of heavy cream

salt and pepper to taste

2 avocados - mashed

Garnish :

chopped chives or chopped cilantro

Preparation :

Heat stock in a medium saucepan and add leeks and potatoes.

Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.

Puree in blender, then return to the saucepan and stir in the heavy cream.

Puree avocado in blender.

If serving hot, stir in the avocado just as you're ready to serve, as heat embitters the avocado.

If serving cold, allow the stock to cool, then stir in avocado puree and refrigerate.

Serve both with minced chives or cilantro.

Incredibly rich and delicate as a first couse either hot or cold ideally before a fish course.

Serve to 6 people.