Avocado Leaf Flavoured Leek and Potato Soup is a modern Fusion recipe for a classic blended leek and potato soup flavoured with avocado leaves. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Avocado Leaf Flavoured Leek and Potato Soup.
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The base of this recipe is a leek and potato soup, but here the flavour is elevated through the use of avocado leaves.
Ingredients:
1 tbsp butter or oil
1 leek, white and light green parts only, sliced
2 potatoes, peeled and diced
4–5 fresh (or 3 dried) avocado leaves, finely shredded
1l vegetable stock
Salt and freshly-ground black pepper, to taste
To Garnish: crème fraîche or yoghurt, olive oil, cracked black pepper, chopped chives
Method:
Place a pan over medium heat. Once hot add the oil and use to fry the leek until wilted.
Stir in the potato pieces and shredded avocado leaves; cooking them for 2 minutes.
Pour in stock; bring to a boil, then reduce to a gentle simmer and cook for 15–20 minutes, until potatoes are soft.
Use an immersion blender (or transfer to a blender) and purée until smooth.
Adjust the seasoning to taste, ladle into soup bowls and serve with a dollop of crème fraîche (or yoghurt) and a sprinkle of chives.
