Rice and Avocado Vichyssoise

Description
Makes 6 servings

Ingredients

 * 2 cups sliced leeks (about 4 medium leeks)
 * 6 cups chicken broth
 * ¾ cup uncooked rice
 * 1 clove garlic, minced
 * ½ teaspoon herbes de Provence or thyme
 * 2 medium avocados
 * 1 tablespoon fresh lemon juice
 * ½ cup half and half

Directions

 * 1) Wash, trim and quarter leeks, removing most of the green stalk.
 * 2) Soak in cold water 20 minutes.
 * 3) Rinse well and slice.
 * 4) Bring chicken broth to a boil in large saucepan.
 * 5) Add leeks, rice, garlic and herbs.
 * 6) Stir, return to a boil, reduce heat and simmer uncovered until rice is tender (about 20 minutes).
 * 7) With slotted spoon remove 1 cup rice and leeks.
 * 8) Cool remaining soup 30 minutes.
 * 9) Puree in two batches cooled soup with avocados (reserve ½ of one avocado for garnish).
 * 10) Stir in lemon juice and cool completely in refrigerator.
 * 11) Just before serving, add half and half.
 * 12) To serve, pour soup into bowls and spoon reserved rice in ring around the edge of each bowl.
 * 13) Top with slice of avocado.