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  • Jeanie Thrift

    avocado vichyssoise TEN COLD SOUP RECIPES

  • Julia Keyzers

    Avocado Vichyssoise Soup Preparation Melt 2 tablespoons butter in a large pot. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks. Cook for about 3 minutes, stirring, until softened. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes. Purée, then let cool. Stir in coarsely chopped flesh of 1 or 2 avocados before serving. Garnish: Chopped cilantro.

  • Anny Dietz

    Avocado Vichyssoise by Mark Bittman

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