| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | T | Canola oil |
| 2 | Onions, peeled chopped | |
| 3 | T | Shallots, peeled finely |
| chopped | ||
| 2 | Jalapenos, seeded finely | |
| chopped | ||
| 1 | T | Garlic, peeled finely |
| chopped | ||
| 1 | c | Seasoned sushi vinegar |
| 1 | lb | Jicama, peeled chopped |
| 2 | Potatoes, peeled chopped | |
| 1 | qt | Chicken stock |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2148
Calories From Fat: 1062
Total Fat: 120.4g
Cholesterol: 354.9mg
Sodium: 3937.6mg
Potassium: 6153.1mg
Carbohydrates: 218.3g
Fiber: 61.1g
Sugar: 42.6g
Protein: 71.4g