| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken broth |
| 1 |
lb |
Potatoes; (thin-skinned kind), peeled and chopped |
| 1/4 |
ts |
White pepper |
| 1/2 |
ts |
Ground cumin |
| 4 |
oz |
Green chilies; diced |
| 1 |
c |
Cilantro; lightly packed |
| 3 |
|
Green onions; thinly sliced |
| 1 |
c |
Sour cream |
|
|
Salt to taste |
|
|
Cilantro sprigs for garnish |
|
|
Sour cream for garnish |
INSTRUCTIONS
In a large saucepan, combine broth, potatoes, pepper and cumin. Bring to a
boil;
reduce heat to a simmer and cover. Simmer for 15-20 minutes or just until
tender.
Combine half the potato mixture with chilies, cilantro and green onions in
a food
processor or blender; blend until smooth. Transfer to a large bowl.
Blend remaining potato mixture with sour cream until smooth. Add to other
mixture
in large bowl. Season with salt to taste. Cover and refrigerate until
completely
chilled or up to one day.
* Serve in tureen or individual soup bowls with a cilantro sprig garnish
placed in
center of a small dollop of sour cream.
Source: Rogue River Rendezvous, a gathering of Southern Oregon's finest
recipes;
The Junior Service League of Jackson County, Medford, Oregon Adapted for
Mastercook by Brenda Adams <adamsfmle@sprintmail.com> post mc 11/11/96
* Yield: 6-8 servings
Recipe By : Rogue River Rendezvous, Junior League, Medford, Oregon
Posted to MC-Recipe Digest V1 #296
Date: Mon, 11 Nov 1996 16:56:22 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>
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