Avocado Vichyssoise
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 table...
Ingredients
- 1poundpotatoes -- peeled and roughly
- 4tomatillos -- husks removed
- 6green onions
- 1serrano chile -- seeded
- 1/2bunch cilantro -- large stems removed
- 2tablespoonmint leaves
- 2tablespoonlime jjuice
- 1tablespooncandied ginger -- minced
Directions
- 1
1 pound potatoes -- peeled and roughly cut 3 poblano chiles 4 tomatillos -- husks removed 6 green onions 1 serrano chile -- seeded 1/2 bunch
- 2
Steam or boil the potatoes until soft and let cool
- 3
Meanwhile, roast, peel, and seed the poblanos
- 4
Roast the tomatillos and onions until lightly charred
- 5
Combine the roasted vegetables and potatoes in a food processor or blender and puree
- 6
Add the serrano chile, cilantro, mint, lime juice, ginger, and avocado and puree until smooth, adding milk as necessary to facilitate the bl
- 7
Transfer to a bowl or storage container and thin to the desired texture with milk
- 8
Add salt and pepper to taste