Avocado Vichyssoise
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
potatoes
roughly cut |
|
3 | each |
poblano peppers
|
* |
4 | each |
tomatillos
husks removed |
|
6 | each |
scallions, spring or green onions
|
|
1 | each |
serrano chiles
seeded |
* |
½ | bunch |
cilantro
large stems removed |
* |
2 | tablespoons |
mint leaves
|
|
2 | tablespoons |
lime juice
|
|
1 | tablespoon |
crystallized ginger (candied)
|
* |
2 | each |
avocados
peeled, seeded, chopped |
|
6 | cups |
milk
|
|
1 | x |
salt and black pepper
|
* |
½ | cup |
sour cream
|
|
1 | teaspoon |
hot chili peppers
chipotle, pureed |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
potatoes
roughly cut |
|
3 | each |
poblano peppers
|
* |
4 | each |
tomatillos
husks removed |
|
6 | each |
scallions, spring or green onions
|
|
1 | each |
serrano chiles
seeded |
* |
0.5 | bunch |
cilantro
large stems removed |
* |
3E+1 | ml |
mint leaves
|
|
3E+1 | ml |
lime juice
|
|
15 | ml |
crystallized ginger (candied)
|
* |
2 | each |
avocados
peeled, seeded, chopped |
|
1.4 | l |
milk
|
|
1 | x |
salt and black pepper
|
* |
118 | ml |
sour cream
|
|
5 | ml |
hot chili peppers
chipotle, pureed |
Directions
- 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.
- Combine the roasted vegetables and potatoes in a food Add the serrano chile, cilantro, mint, lime juice, ginger, and avocado and purée 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.
- 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 inchThe 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.