Creamy Avocado Soup - cooking recipe

Ingredients

1 None onion, peeled and finely diced
1/2 None leek (white half), washed and thinly sliced
150 g potatoes, peeled and diced
2 tbsp canola oil
450 ml + 5 tbsp whole milk
500 ml vegetable stock
2 None avocados, halved, stones removed
100 g whipping cream
2 tbsp lemon juice
4 tsp salmon caviar

Preparation

Heat oil in a saucepan and saute onions and leeks for 2-3 mins. Add diced potato then deglaze with 2 cups milk and the stock. Reduce heat and simmer for 20 mins.
Remove avocado pulp from shells. In a food processor, puree avocado, cream and lemon juice. Stir puree into the soup. Puree soup again using a hand blender, then gently heat without bringing to a boil.
Season soup and pour into bowls. Heat the milk using a frother. Garnish soup with salmon caviar and milk foam. Serve immediately.