- 6 Medium-sized leeks.
- 2 Medium potatoes.
- 1/3 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.
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. Cook for 7 min.
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 Non-stick Magefesa pan with plenty of hot oil.
Serve in a soup bowl and garnish with the avocado tempura.
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