*  Exported from  MasterCook  *
 
                            AVOCADO VICHYSSOISE
 
 Recipe By     : Donna Nordin (see below)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         potatoes -- peeled and roughly
                         cut
    3                    poblano chiles
    4                    tomatillos -- husks removed
    6                    green onions
    1                    serrano chile -- seeded
      1/2  bunch         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
    6      cups          milk -- up to 8 cups
                         -- Salt and pepper
      1/2  cup           sour cream
    1      teaspoon      chipotle chile -- pureed
 
 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. Serves 8 to 10
 “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.”
 Source: Contemporary Southwest, The Terra Cotta Cookbook (1995), by Donna
 Nordin; Adapted for MasterCook by Brenda Adams
  
 
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