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Recipe Name: Avocado Vichyssoise Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Pound(s) Potatoes, peeled and roughly
cut
3 Poblano chiles
4 Tomatillos, husks removed
6 Green onions
1 Serrano chile, seeded
1/2 Cilantro, large stems
removed
2 Tablespoon(s) Mint leaves
2 Tablespoon(s) Lime jjuice
1 Tablespoon(s) Candied ginger, minced OR
2 Teaspoon(s) Grated fresh ginger
2 Ripe avocados, peeled
seeded and roughly
chopped
6 up to
8 Cup(s) Milk
Salt and pepper
1/2 Cup(s) Sour cream
1 Teaspoon(s) Pureed chipotle chile
Directions:
From: Brenda Adams <ADAMSFMLE@AOL.COM> 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. 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.
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. 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 Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 340
Calories From Fat: 137
Total Fat: 15.8g
Cholesterol: 27mg
Sodium: 1944.3mg
Potassium: 1238.1mg
Carbohydrates: 35.5g
Fiber: 6.2g
Sugar: 14.7g
Protein: 17.5g


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