Rice and Avocado Vichyssoise

Heat a large pot over medium heat and add the sliced leeks with a small amount of water or broth to soften them, stirring occasionally until they begin to turn translucent.

Add the minced garlic and herbes de Provence (or thyme) to the leeks, stirring constantly for about 1 minute to release the aromatics.

Pour in the chicken broth and uncooked rice, stirring well to combine, then bring the mixture to a boil.

Reduce heat to medium-low and simmer until the rice is completely tender and the leeks are very soft, about 15–18 minutes.

Remove the pot from heat and allow the mixture to cool slightly, about 5 minutes.

Working in batches if necessary, transfer the cooled leek and rice mixture to a blender and puree until completely smooth and creamy.

Return the pureed soup to the pot and stir in the half and half until well combined.

Fold the mashed avocado into the soup gently, stirring until evenly distributed but being careful not to overwork the texture.

Heat the soup gently over low heat, stirring occasionally, until it reaches a warm serving temperature, about 3–5 minutes; do not boil.

Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed, then ladle into bowls and serve immediately.