Avocado Vichyssoise

* Exported from MasterCook *

AVOCADO VICHYSSOISE

Recipe By : Donna Nordin (see below)
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound potatoes -- peeled and roughly
cut
3 poblano chiles
4 tomatillos -- husks removed
6 green onions
1 serrano chile -- seeded
1/2 bunch cilantro -- large stems removed
2 tablespoons mint leaves
2 tablespoons lime jjuice
1 tablespoon candied ginger -- minced
-- OR 2 teaspoons grated fresh ginger
2 ripe avocados -- peeled -- seeded, and
roughly chopped
6 cups milk -- up to 8 cups
-- Salt and pepper
1/2 cup sour cream
1 teaspoon chipotle chile -- pureed

1. Steam or boil the potatoes until soft and let cool. Meanwhile, roast,
peel, and seed the poblanos. Roast the tomatillos and onions until lightly
charred.
2. Combine the roasted vegetables and potatoes in a food processor or
blender and puree. Add the serrano chile, cilantro, mint, lime juice,
ginger, and avocado and puree until smooth, adding milk as necessary to
facilitate the blending. Transfer to a bowl or storage container and thin to
the desired texture with milk. Add salt and pepper to taste. Chill.
3. Taste the chilled soup for seasoning and correct if necessary. Mix the
sour cream and chipotle chile together and drizzle over each bowl soup as a
garnish.
Note: Normally this soup is served cold, but it can be reheated gently and
served warm. If you prefer it less spicy, leave out the chipotle garnish
and simply garnish with a sprig cilantro. Serves 8 to 10
"The avocado in this soup turns a traditional potato-based soup into
something the French would never recognize! Because of the richness of the
avocado, we can use milk instead of cream without compromising the texture."
Source: Contemporary Southwest, The Terra Cotta Cookbook (1995), by Donna
Nordin; Adapted for MasterCook by Brenda Adams


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