| 1 | : roughly : cut 3 poblano chiles 4 tomatillos -- husks removed 6 green onions 1 serrano chile -- seeded ?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 ?c sour cream 1 ts chipotle chile -- pureed Steam or boil the potatoes until soft and let cool. |
| 2 | Meanwhile, roast, peel, and seed the poblanos. |
| 3 | Roast the tomatillos and onions until lightly charred. |
| 4 | Combine the roasted vegetables and potatoes in a food processor or blender and puree. |
| 5 | Add the serrano chile, cilantro, mint, lime juice, ginger, and avocado and puree until smooth, adding milk as necessary to facilitate the blending. |
| 6 | Transfer to a bowl or storage container and thin to the desired texture with milk. |
| 7 | Add salt and pepper to taste. |
| 8 | Chill. |
| 9 | Taste the chilled soup for seasoning and correct if necessary. |
| 10 | Mix the sour cream and chipotle chile together and drizzle over each bowl soup as a garnish. |
| 11 | Note: normally this soup is served cold, but it can be reheated gently and served warm. |
| 12 | If you prefer it less spicy, leave out the chipotle garnish and simply garnish with a sprig cilantro. |
| 13 | 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." |
