Cold Avocado Cream Soup – Vichyssoise

Remove peel from potatoes, cut into cubes and cook just covered with (lightly salted) water. Cool. Mash avocado flesh, potatoes and spices with a cup of chicken soup. gradually mix in the remaining clear soup. Finally, season strongly with salt and freshly ground pepper. Leave to cool for a few hours. Divide the well precooled soup evenly among soup cups, decorate with coriander leaves. Vegetarians prepare the vichyssoise with vegetable soup.

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