another version that I served often in my last restaurant. It was a hit for catered events too. Avocado and Leek Soup. Smooth as velvet. A cup of this along with some grilled Salmon is killer.
Avocado and Leek Soup
Four ripe Avocados, peeled, cut into slices
Two Leeks. Thinly slice the white portion, and some of the tender green leaves.
Two tablespoons butter
8 ounces Heavy Cream
One quart Chicken stock
Kosher Salt, fresh ground Black Pepper t o taste
1/2 Tsp Penzey's Medium Chili powder
In a heavy pot, brown the sliced Leek in the butter.
Place in Food processor, along with 1/4 cup of the Chicken Stock, and puree
Add the Avocado slices and another 1/4 cup stock. Puree
Transfer back to the heavy pot, add the rest of the stock, and bring to a slow boil. Stir often, do not let it burn or over heat.
Check the seasoning, add in the Heavy Cream, return to a boil. Stir well, and remove from the heat.
Cool on top of stove for 10 min, then transfer to a glass or metal bowl, and place in the refrigerator until chilled.
Serve, garnished with an Avocado slice, Lump Crab Meat, Cold Boiled Shrimp, or a mixture of fresh Parsley and Scallions. Top with Sour Cream, or Creme Fraiche.
