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Creamy Leek Avocado Soup

thedeliciouscrescent.com
serves 5 cups
Ingredients
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Soup
  • 4 ½ cups leeks , chopped, (250 g)
  • 1 potato , organic, medium, chopped
  • 2 bay leaves
  • 4 cups chicken stock
  • 3 tablespoons cilantro , chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lemon juice (adjust per taste)
  • 1 avocado , large, ripe
Topping (fried onions)
  • 1 ½ tablespoons olive oil
  • 1 onion , small, thinly sliced
  • 1/2 teaspoon turmeric​
Picture
Preparation
  • Add the chopped leeks, potato, bay leaves, chicken stock, salt and pepper to a cooking pot. Bring it to a boil and then simmer it for about 10 minutes.
  • Add cilantro and simmer couple more minutes. Do not overcook, but make sure that the potato is cooked. Discard the bay leaves.
  • Scoop out the avocado flesh and put it in a blender. Use just enough of the soup contents to make a smooth puree with avocado.
  • Put the remaining soup with vegetables into the blender and combine it into a creamy consistency. Adjust salt, pepper, lemon juice as per taste.
  • For the topping, heat the olive oil and sauté the sliced onion to a crisp brown, add turmeric right before turning off the heat. This will ensure that the turmeric does not get burnt.
  • Ladle the creamy leek avocado soup into a serving bowl and top it with crisp onions and turmeric olive oil. Alternatively you may use crisp matchstick potatoes, crunchy roasted chickpeas or croutons as a topping.
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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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