[ingredients-list title=”Ingredients” serving_size=””]
- 1 tablespoon extra-virgin olive oil
- 3 cups thinly sliced leeks
- 1 garlic clove, finely chopped
- 3 cups vegetable or chicken stock
- 1 large ripe avocado
- 1/2 cup plain low-fat yogurt
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt and fresh-ground pepper
8 to 12 ice cubes (optional)
Sprigs fresh cilantro
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Heat the oil in a saucepan. Add the leeks and garlic and cook, stirring frequently, until the leeks are soft but not browned, about 10 minutes. Pour in the stock and bring to a boil. Cover the pan, reduce the heat, and simmer until the leeks are tender, about 10 minutes.[/step-item]
[step-item number=”2″ image_url=”” title=”” ] Remove the soup from the heat and leave to cool slightly, then puree it in a blender or food processor. (Alternatively, the soup can be pureed in the saucepan with a hand-held blender.) Pour the soup into a bowl and leave it to cool. Cover and chill well.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Just before serving the soup, prepare the avocado. Halve the avocado and discard the seed. Scoop the flesh from the peel and press through a fine stainless-steel or nylon sieve. The avocado can also be pureed in a blender or food processor until smooth, adding a little of the chilled soup to thin the puree and make sure it is smooth.[/step-item]
[step-item number=”4″ image_url=”” title=”” ] Stir the avocado puree into the soup together with the yogurt, lime juice, and cilantro. Add seasoning to taste, then ladle the soup into 4 bowls. Float 2 or 3 ice cubes in each bowl (optional). Add slices of lime and cilantro sprigs. Serve at once. Serves 4.[/step-item]
[cooking_tip]Do not add the avocado too soon — not only will it discolor slightly, but its flavor will mellow and lose its vital freshness.[/cooking_tip]
- This soup is also good hot. Puree the hot soup with the avocado and stir in sour cream instead of yogurt.
- For a soup with a Mexican flavor, cook 1 or 2 seeded and finely chopped fresh green chiles with the leeks.
- For a simple no-cook avocado soup, blend 2 avocados with 2 cups vegetable stock, then add the yogurt and lime juice, and season to taste.
- To make vichyssoise, the classic chilled leek and potato soup, increase the stock to 1 quart (2 pints) and cook 2 peeled and sliced potatoes with the leeks. Omit the avocado, lime juice, and cilantro, and serve sprinkled with snipped fresh chives.
- Half an avocado provides one quarter of the recommended daily intake of vitamin B6 and useful amounts of vitamin E and potassium. Both vitamin B6 and vitamin E help the skin remain in good condition.
- Leeks provide useful amounts of folate, which is important for proper blood cell formation and development of the nervous system in an unborn baby.
[nutrition-info calories=”170″ calories_fat=”” fat=”14g” sat_fat=”3g” choles=”” sodium=”” carbs=”7g” sugars=”” protein=”5g” fiber=”3g”]