Ingredients:
3 leeks — white part only, sliced thinly
2 Medium potatoes — peeled and sliced
thinly
3 Cups vegetable or chicken stock
1 Cup heavy cream
salt and pepper to taste
2 avocados — mashed
Garnish:
chopped chives or chopped cilantro

Directions:
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.

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