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Avocado Vichyssoise

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AVOCADO VICHYSSOISE
 Categories: Mexican, Avocados
      Yield: 8 Servings
 
 
        1 lb potatoes -- peeled and
  :          roughly
  :          cut
        3    poblano chiles
        4    tomatillos -- husks removed
        6    green onions
        1    serrano chile -- seeded
      1/2 bn cilantro -- large stems
  :          removed
        2 TB mint leaves
        2 TB lime jjuice
        1 TB candied ginger -- minced
  :          OR 2 teaspoons grated fresh
  :          ginger
        2    ripe avocados -- peeled,
  :          seeded, and
  :          roughly chopped
        6 c  milk -- up to 8 cups
  :          Salt and pepper
      1/2 c  sour cream
        1 ts 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
  
  Recipe By     : Donna Nordin (see below)
  
  From: Adamsfmle@aol.Com               Date: Wed, 2 Oct 1996 18:35:43
  ~0400
 
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