Avocado Vichyssoise
Submitted by Anna_46
Southwestern avocado vichyssoise with roasted poblanos, tomatillos, mint, and ginger, blended creamy with potatoes and avocado. Served chilled with a smoky chipotle sour cream drizzle.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minTake a classic French vichyssoise, give it a passport to the Southwest, and this is what shows up.
Roasted poblanos and charred tomatillos bring smoky depth, while avocado replaces the traditional heavy cream, keeping the soup rich and velvety without all that heaviness.
Mint, cilantro, lime juice, and a surprise hit of crystallized ginger weave through the potato base for a flavor that’s layered and complex.
A drizzle of chipotle-spiked sour cream on top adds a final smoky, tangy flourish.
Serve it ice cold on a hot day, or gently warm it up if the weather calls for something cozier.
Variations
- Mild version: Skip the chipotle garnish and top with a sprig of fresh cilantro instead.
- Vegan swap: Use coconut milk in place of dairy milk and cashew cream instead of sour cream.
Chef Tips
- Char the tomatillos and onions until they get real color on them. That’s where the smoky backbone of this soup lives.
- The avocado’s natural fat means you can use plain milk instead of cream and still get a lush, spoonable texture.
- Taste the soup again after chilling. Cold dulls flavors, so you’ll likely need to bump up the salt and lime juice.
Ingredients
Directions
- 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 Add the serrano chile, cilantro, mint, lime juice, ginger, and avocado and purée 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.
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