Text 5161, 98 rader
Skriven 2006-09-04 06:25:00 av Dave Drum (1:10/345)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Cold Soups
==================
On 09-01-06 DAVE SACERDOTE Scribbled to JOAN MACDIARMID about Gazpacho

DS>JM>  Actually, I agree with you! I usually think of
DS>JM>  gazpacho, especially the chunky stuff I brought
DS>JM>  to your house, as a liquid salad. Nevertheless,
DS>JM>  it can be good stuff in the right place in a
DS>JM>  menu. 

DS>I agree. Gazpacho is often very enjoyable (I liked your
DS>version a lot.)  

I don't care what you call it. I like gazpacho - most of it, anyway.


DS>JM>  How about vichysoisse, though. That is prepared
DS>JM>  hot, as I understand (I don't think many
DS>JM>  appreciate raw potatoes) but served chilled.
DS>JM>  I haven't had it or made it, so I am relying on
DS>JM>  what I have read.

DS>Vichysoisse, like so many other things French, 
DS>confuses me.  

I like Vichysoisse, too. And just to confuse things further, not to 
mention disturbing the pedants among us ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Avocado Vichyssoise
 Categories: Soups, Fruits, Chilies, Tex-mex
      Yield: 8 Servings
 
      1 lb Potatoes; peeled and
           Rough Cut
      3    Poblano chiles
      4    Tomatillos; husks removed
      6    Green onions
      1    Serrano chile; seeded
    1/2 bn Cilantro; lg stems removed
      2 tb Mint leaves
      2 tb Lime juice
      1 tb Candied ginger; minced  OR
      2 ts Grated fresh ginger
      2    Ripe avocados; peeled;
           Seeded, and
           Roughly chopped
      6 c  Milk; up to 8 cups
           Salt and pepper
    1/2 c  Sour cream
      1 ts Chipotle chile; pureed
 
  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. 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."
  
  Source: Contemporary Southwest, The Terra Cotta Cookbook (1995),
  by Donna Nordin
  
  Adapted by Brenda Adams
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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