Avocado and leek cream with pistachios

I am surprised with this avocado and leek cream with pistachios that is super creamy and at the same time fresh (although you can also take it hot) and very nutritious. A different proposal to the well-known vichyssoise, but adding avocado and pistachios, and ideal milk that provides that perfect creaminess to the cream!

INGREDIENTS:

• 2 leeks
• 1 avocado
• 1 small spring onion
• 300 gr of potato
• 350 ml vegetable broth
• 100 ml of ideal milk
• 30 gr of butter
• 20 gr of olive oil
• Salt and pepper
• Pistachios and feta cheese

STEP BY STEP RECIPE:

1. We cut the spring onion and leeks into small pieces (white part). Heat the butter and oil over low heat in a saucepan and add the vegetables. Cook over low heat with a teaspoon of salt for about 10 minutes.
2. Meanwhile, peel the potatoes and cut them into pieces. Add them to the pot with the vegetables, cover with the broth and let them boil over medium heat for about 20 minutes, until you see that the potato is soft.
3. We then cast the ideal milk and stir. Turn off the heat and add the avocado peeled and without the bone and mash everything with the turmix or with a food processor. The amount of broth is very variable, since it depends on how much has evaporated when cooking the potato. Therefore, if at this point you see that it is too thick, you can add a little more broth to get the texture you like, thicker or lighter. Add a little pepper and salt if necessary.
4. When plating, either in a bowl, cup or soup plate, add some shelled pistachios and a few pieces of feta cheese, which will give them an incredible contrast of flavor and texture.

I hope you liked it! Are you going to do it?

With all my love,

Mireia Alum

My instagram: @cocinayviajes