Avocado Vichyssoise

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2 Ripe avocados; peeled,
1 tb Candied ginger; minced OR
8 c milk
2 tb Lime jjuice
1 lb Potatoes; peeled and roughly
3 Poblano chiles
1/2 bn Cilantro; large stems
6 -(up to)
4 Tomatillos; husks removed
2 ts Grated fresh ginger
2 tb Mint leaves
Salt and pepper
6 Green onions
1/2 c Sour cream
1 ts Pureed chipotle chile
1 Serrano chile; seeded

Original recipe makes 8 Servings



From: Brenda Adams Date: Fri, 19 Jul 1996 04:30:20 -0400 Contemporary Southwest, The Cafe Terra Cotta Cookbook (1995), by Donna Nordin 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. 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. Typos by Brenda Adams EAT-L Digest 18 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

Calories Per Serving: 80 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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