| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 2 |
md |
Onions; peeled, chopped |
| 3 |
tb |
Shallots; peeled, finely chopped |
| 2 |
md |
Jalapenos; seeded, finely chopped |
| 1 |
tb |
Garlic; peeled, finely chopped |
| 1 |
c |
Seasoned sushi vinegar |
| 1 |
lb |
Jicama; peeled, chopped |
| 2 |
md |
Potatoes; peeled, chopped |
| 1 |
qt |
Chicken stock |
| 1 |
bn |
Cilantro; cleaned, chopped |
| 1 |
c |
Heavy cream |
|
|
Lime juice to taste |
|
|
Salt to taste |
INSTRUCTIONS
Heat oil in a large saucepan over medium high heat. Add onion and saute for
5 minutes or until transparant. Add shallots, jalapeno, garlic and saute
for 3 minutes. Add sushi vinegar and reduce for 4 minutes. Add jicama,
potato and stock and bring to a boil over high heat. Reduce heat and simmer
for 20 minutes, skimming and stirring occasionally. Add cilantro and cream
and simmer for 10 minutes. Pour mixture into a food processor and puree
into smooth. Stir in lime juice and salt and recheck seasoning. Pour soup
mixture into a container and store in refrigerator until chilled. At
service, pour into 4 chilled soup bowls.
Yield: 4 servings
NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A12 LADIES WHO LUNCH
Recipe by: DEAN FEARING #HE1A12
Posted to MC-Recipe Digest V1 #787 by Sue <suechef@sover.net> on Sep 18,
1997
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