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Avocado Vichyssoise

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound potatoes
roughly cut
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3 each poblano peppers
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4 each tomatillos
husks removed
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6 each scallions, spring or green onions
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1 each serrano chiles
seeded
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½ bunch cilantro
large stems removed
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2 tablespoons mint leaves
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2 tablespoons lime juice
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1 tablespoon crystallized ginger (candied)
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2 each avocados
peeled, seeded, chopped
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6 cups milk
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1 x salt and black pepper
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½ cup sour cream
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1 teaspoon hot chili peppers
chipotle, pureed
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Ingredients

Amount Measure Ingredient Features
453.6 g potatoes
roughly cut
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3 each poblano peppers
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4 each tomatillos
husks removed
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6 each scallions, spring or green onions
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1 each serrano chiles
seeded
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0.5 bunch cilantro
large stems removed
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3E+1 ml mint leaves
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3E+1 ml lime juice
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15 ml crystallized ginger (candied)
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2 each avocados
peeled, seeded, chopped
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1.4 l milk
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1 x salt and black pepper
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118 ml sour cream
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5 ml hot chili peppers
chipotle, pureed
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Directions

  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.

  1. 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.
  2. 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.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 679g (24.0 oz)
Amount per Serving
Calories 52449% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 184mg 8%
Total Carbohydrate 18g 18%
Dietary Fiber 10g 42%
Sugars g
Protein 36g
Vitamin A 30% Vitamin C 53%
Calcium 51% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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