Instructions: Heat stock in a medium saucepan and add leeks and potatoes. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender.

If serving hot, stir in the avocado just as youre ready to serve, as heat embitters the avocado.

If serving cold, allow the stock to cool, then stir in avocado puree and refrigerate. Serve both with minced chives or cilantro.

This recipe yields 6 servings.

Comments: Incredibly rich and delicate as a first couse - either hot or cold - ideally before a fish course.

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