Ingredients
3 tbsp unsalted butter
1 cup chopped shallots
3 lb red skin potatoes, peeled and cut into 3/4
1 1/2 tbsp ground cumin
12 cup chicken stock
1 cup half and half or evaporated skim m, ilk
1 salt
1 fresh ground pepper
4 tsp chopped fresh cilantro
Directions
Melt butter in large, heavy, non-aluminum, deep-sided pan over
medium-high heat. When hot add shallots and cook, stirring
constantly, until soft, about 3 minutes. Add potatoes and cumin. Toss
and cook 1 minute more. Add stock. Bring to boil, stirring several
times to prevent potatoes from sticking to pan. Reduce heat and
simmer until potatoes are quite tender, 25 to 30 minutes.
Remove soup from heat and puree, using food processor, blender or food
mill. Return mixture to pan and stir in half and half. Season to
taste with salt and pepper. (Soup can be prepared 2 days ahead. Cool,
cover and refrigerate.)
To serve soup warm, reheat over medium heat, stirring, until hot. To
serve cold, taste chilled soup once again and add salt and pepper if
needed. (Cold foods often require extra seasonings.)
Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped
cilantro. Makes 8 servings.
Christie Aspegren, September 93 Round Robin.
Servings: 8 servings
Potato Soup Scented With Cumin Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Recipes as a concept can be found way back into ancient history, at least as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these ancient cook books were just simple hieroglyphic recipes for food preparation.
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We hope you enjoy this Potato Soup Scented With Cumin recipe.
