| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Posted, Soups, Vegetables |
6 |
servings |
INGREDIENTS
| 1 |
|
White Onions |
| 3 |
tb |
Butter |
| 2 |
lb |
Carrot |
| 1/2 |
lb |
Potato |
|
|
Salt And Pepper |
| 1 1/2 |
qt |
Chicken Stock |
| 1 |
bn |
Cilantro |
| 1 |
sm |
Red Onion |
| 2 |
|
Jalapeno Pepper |
| 1 |
|
Lime; Juice Only |
INSTRUCTIONS
Peel and slice the onion and put it on to stew in the butter over low
heat, covered. Peel the carrots and potatoes and cut them into large
chunks. Once the onions are fairly soft, add the carrots and
potatoes, salt generously and continue to stew, covered, for about 10
minutes more. Add chicken stock to cover, and simmer until the
vegetables are entirely cooked. Take the pot off the heat. Reserve a
handful of cilantro leaves for salsa and throw the rest of the
cilantro into the soup pot. Puree the soup in a food processor and
strain through a medium sieve. Adjust the seasoning with salt and
pepper. Make a little salsa to your taste with the onion and peppers,
chopped; the lime juice and the reserved cilantro, coarsely chopped.
To serve the coup, bring back to a simmer, ladle into bowls and
ganish with the salsa.
Recipe by: Chez Panisse Vegetables by Alice Waters
By Meg Antczak <meginny@frontiernet.net> on Jun 14, 1998, converted by
MM_Buster v2.0l.
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