Colombian Avocado Vichyssoise Sopa De Aguacate Y Papas
Indulge in the creamy elegance of Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas), a chilled potato and leek soup elevated with buttery avocados and a hint of zesty lime. This sophisticated yet comforting recipe combines the velvety texture of boiled potatoes with rich heavy cream, perfectly balanced by the fresh creaminess of ripe avocados. Flavored with aromatic leeks, garlic, and a sprinkle of cilantro, this versatile dish can be served cold for a refreshing summer starter or gently warmed for a cozy meal on cooler days. Topped with a garnish of fresh herbs and paired with crusty bread, this soup is a luxurious fusion of French technique and Colombian flair, perfect for impressing guests or indulging in a gourmet treat.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 2 stalks Leeks (white and light green parts only), thinly sliced
- 2 cloves Garlic, minced
- 2 medium Potatoes (Russet or Yukon Gold), peeled and diced
- 4 cups Chicken or vegetable stock
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Heavy cream
- 2 large Ripe avocados, peeled and pitted
- 2 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
- 4 slices Crusty bread or toast (optional, for serving)
Instructions
Heat a large pot over medium heat and melt the butter.
Add the sliced leeks and cook for 5 minutes, stirring frequently, until softened but not browned.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced potatoes, chicken or vegetable stock, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are very tender.
Remove the pot from the heat and let it cool slightly.
Using an immersion blender, blend the soup until smooth, or transfer it to a countertop blender and process in batches. Be careful with blending hot liquids.
Once the mixture is smooth, stir in the heavy cream and let the soup cool to room temperature. Then, refrigerate for at least 2 hours if serving chilled.
Before serving, dice the ripe avocados and add them to a blender with the lime juice and a few ladles of the chilled soup. Blend until the avocados are fully incorporated. Return this mixture to the rest of the soup and mix thoroughly.
Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice to taste.
Serve the soup in bowls, garnished with fresh cilantro if desired. Accompany with crusty bread or toast, if preferred.
For an alternate serving option on colder days, gently reheat the finished soup over low heat until warm, being careful not to let it boil.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 6.1 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
