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Categories:
potatoes poblano peppers scallions Serrano chiles cilantro mint leaves lime juice ginger avocados milk salt sour cream hot chili peppers
Viewed: 47 - Published at: 2 years agoIngredients
- 1 pound potatoes roughly cut
- 3 each poblano peppers
- 4 each tomatillos husks removed
- 6 each scallions, spring or green onions
- 1 each serrano chiles seeded
- 1/2 bunch cilantro large stems removed
- 2 tablespoons mint leaves
- 2 tablespoons lime juice
- 1 tablespoon crystallized ginger (candied)
- 2 each avocados peeled, seeded, chopped
- 6 cups milk
- 1 x salt and black pepper
- 1/2 cup sour cream
- 1 teaspoon hot chili peppers chipotle, pureed
Method
- Steam or boil the potatoes until soft and let cool.
- Meanwhile, roast, peel, and seed the poblanos.
- Combine the roasted vegetables and potatoes in a food 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.
- Serves 8 to 10 inchThe 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.
