Avocado Vichyssoise
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Avocado Vichyssoise
  Avocado    Soups  
Last updated 6/12/2012 1:05:35 AM. Recipe ID 30641. Report a problem with this recipe.
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      Title: Avocado vichyssoise
 Categories: Soup
      Yield: 8 Servings
      1 lb Potatoes; peeled and roughly
      3    Poblano chiles
      4    Tomatillos; husks removed
      6    Green onions
      1    Serrano chile; seeded
    1/2 bn Cilantro; large stems
      2 tb Mint leaves
      2 tb Lime jjuice
      1 tb Candied ginger; minced OR
      2 ts Grated fresh ginger
      2    Ripe avocados; peeled,
           -seeded, and roughly chopped
      6    -(up to)
      8 c  Milk
           Salt and pepper
    1/2 c  Sour cream
      1 ts Pureed chipotle chile
  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. 

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Recipe ID 30641 (Apr 03, 2005)

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