Avocado Vichyssoise

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 chili, cilantro, mint, lime juice, ginger and avocado. 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 chili 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 of cilantro.