Cream of leek and avocado

Cream of leek and avocado, crema de puerro y aguacateINGREDIENTS

            • 6 Medium-sized leeks.   
            • 2 Medium potatoes.  
            • ⅓ Cup butter.  
            • Half small onion.   
            • 3-1/2 Cups poultry stock
            • 2 Cups cream 35% fat.   
            • 2 Avocados.   
            • 1 Cup tempura flour.   
            • Salt and white pepper.

            DIRECTIONS

            Peel and clean the leeks and onion, chop into fine Julienne. Melt butter in a Magefesa Práctika Plus pressure cooker and sauté on low heat until  soft but not brown. Add chopped potatoes and cover with the poultry stock. When it starts boiling, close the pot and set on position I and wait for it to come up to pressure (a steady stream of steam will start coming out of the pressure valve). At this point lower the heat and let cook for 7 minutes.
            Pour in a Magefesa blender along with the pulp of one avocado and blend. Add cream and adjust the salt and white pepper. Cut the other avocados in half, remove the pit and cut each half in ¼ thick slices. Season with salt and pepper. Prepare the tempura dough  by mixing  the flour with ice water, until we get a medium thickness dough impregnate the avocado with the tempura mixture and fry in a nonstick Magefesa pan with plenty of hot oil. Serve in a soup bowl and garnish with the  avocado tempura.

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