Peruvian Avocado and Artichoke Soup
In a medium size pot, heat the olive oil over medium heat. Add the leeks and cook until translucent, about 5 minutes. Add the white wine and continue cooking until the alcohol evaporates and simmering slows. Add the artichoke hearts and chicken broth. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. Add the chopped avocado and cream and blend with an immersion blender or conventional blender until smooth (see note). Season with salt and pepper to taste and serve garnished with the avocado cubes and walnuts.
Note: Take extreme caution when blending hot soup in a conventional blender to prevent the soup from spraying out of the blender container. Blend in several small batches.
Difficulty level: low
1 tablespoon olive oil
2 leeks, finely chopped
¼ cup white wine
3 artichokes, cooked, leaves removed and discarded, hearts reserved
3 cups chicken broth
1 Peruvian avocado, pitted, peeled, and coarsely chopped
1 cup cubed Peruvian avocado
½ cup heavy cream Salt and pepper
¼ cup walnuts, chopped