Don't leave us hangin' man.
Recipe for the soup please!
not a complicated recipe. For chicken stock, I make it and freeze in quarts. Thaw out when I need some
Avocado and Leek Soup
Four ripe Avocados, peeled, cut into slices
Two Leeks. Thinly slice the white portion, and some of the more tender green
Two tablespoons butter
8 ounces Heavy Cream
One quart Chicken stock
Kosher Salt, fresh ground Black Pepper t o taste
1/2 Tsp Medium Chili powder
In a heavy pot, lightly brown the sliced Leeks 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 for just a few moments. 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.