In a medium-size saucepan, heat the olive oil over medium heat. Add the leeks and cook until translucent, for around 5 minutes. Add the white wine and continue cooking until the alcohol evaporates and simmering slows. Add the artichoke hearts and chicken broth. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. Add the chopped avocado and cream into a blender and blend until smooth (see note). Season with salt and pepper and serve garnished with the avocado cubes and walnuts.

Note: Take extreme care when blending hot soup in a conventional blender to prevent the soup from spraying out of the blender container. Blend in several small batches.


  • 15ml olive oil
  • 2 leeks, finely chopped
  • 60ml white wine
  • 3 artichokes, cooked, leaves removed and discarded, hearts reserved
  • 750ml chicken broth
  • 1 avocado, pitted, peeled, and coarsely chopped
  • 150g cubed avocado, about 1 small
  • 125ml double cream
  • Salt and pepper
  • 30g walnuts, chopped

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