Cold avocado cream

Preparation

1. Cut 2 small onions, 2 garlic cloves, and 1 leek into julienne strips and add to a saucepan and let cook.
2. Once cooked, add 2 peeled avocados and let cook for about 10 minutes.
3. When the avocado begins to turn white, add 500 ml chicken broth, season with salt, pepper, and Lemon juice.
4. Let it cook for about 15 minutes, then blend and strain through a fine sieve to create a lump-free, easy-to-eat cream. Refrigerate for at least 45 minutes.
5. For plating, place a base of the cold avocado cream in a deep dish, sprinkle with a drizzle of oil, and add poppy seeds for garnish.