Avocado Vichyssoise

By Mark Bittman

Avocado Vichyssoise
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
30 minutes
Rating
4(187)
Comments
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This is a creamy cold soup, thickened with potatoes. It's an easy, filling meal for when it's too hot to be hovering over the stove.

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Ingredients

Yield:2 to 4 servings
  • 2tablespoons butter in a large pot
  • 3peeled and cubedpotatoes
  • 3trimmed and chopped leeks
  • 4cups stock
  • Chopped chives
  • stir inthe coarsely chopped flesh of1 or 2 avocados before puréeing
  • Chopped cilantro
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Melt 2 tablespoons butter in a large pot

  2. Step 2

    Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks

  3. Step 3

    Cook for about 3 minutes, stirring, until softened.

  4. Step 4

    Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes

  5. Step 5

    Stir in the coarsely chopped flesh of 1 or 2 avocados before puréeing

  6. Step 6

    Purée, then let cool.

  7. Step 7

    Garnish: Chopped cilantro

Ratings

4 out of 5
187 user ratings
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Comments

EC

Bittman's freeform style of 'recipes' can be frustrating. This one does not indicate how many servings, nor the size or type of the potatoes - Russets? New potatoes? Yukon golds? - average size of each varies by a lot. As for this ingredient, '1 or 2 avocados before puréeing,' the number of avocados should be consistent before and after pureeing - did he mean to say 'to taste'? The editors should have addressed these issues.

Lynn Moffat

Classic leek and potato soup calls for equal amounts of potato to leeks. And check that your stock isn't too oniony. I used only salted water for liquid and it was great

Meg Campbell

Number of servings?

Paul

This is a wonderful recipe. A substantial soup with a very delicate taste is enhanced by sprinkling a little cinnamon or nutmeg, or both, a light drizzle of heavy cream and if you have them, some marjoram leaves.

W. Pollard

More avocado (3 at least); more lime (2 at least); and more cow bell. Adding pepitas as a garnish is a nice touch.

Nathan Brasfield

I strongly recommend adding juice of at least half (and up to a whole) of lime.

This is such a great way to enjoy cilantro, since it allows the flavor to come through so powerfully.

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