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Avocado Vichyssoise Recipe
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To make Avocado Vichyssoise you will need
Ingredients
| 1 | pound | Potatoes; peeled and roughly cut | | 3 | | Poblano chiles | | 4 | | Tomatillos; husks removed | | 6 | | Green onions | | 1 | | Serrano chile; seeded | | 1/2 | bunches | 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 (up to) | | 8 | cups | Milk | | | Salt and pepper | | 1/2 | cups | Sour cream | | 1 | teaspoon | Pureed chipotle chile |
Instructions
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.
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.
Enjoy your Avocado Vichyssoise
How much is in a cup?
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Sat 9 Aug 2008
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