Avocado vichyssoise

Another dive into 'Paris in a basket: markets, the food and the people', by Nicolle Meyer and Amanda Smith.

I made it and I didn't like it. Why would anyone use chicken stock in a vegetable soup? It made it taste like ham... it was so odd! 

A second attempt wield better results. This time I used vegetable stock and no ham taste to it. 

The recipe is ok, but nothing I would describe as amazing.

Serves: 2 persons.

Ingredients:

• 1 avocado
• 1 large potato, diced (200g)
• 300ml vegetable stock, cold
• ⅛ tsp cumin
• salt & pepper to taste

Method:

1. Cook the potato in salty water and let it cool down.
   
   
   
2. Mash the potato, avocado and cumin.
   
   
   
   
   
   
3. Add salt & pepper to taste and add the stock slowly until you get a creamy texture. It's not easy to make it smooth. Perhaps next time I'll blitz it as well. 
   
   
   
4. Place the soup in the fridge for a few hours.
5. Serve cold. 
6. If wanted, serve with a few peppercorns and coriander leaves. I skipped this.