| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Vegetarian | Cheese, Soups, Vegetarian | 1 | Servings |
INGREDIENTS
| 4 | lg | Unpeeled potatoes; diced |
| 4 | c | Water or stock |
| Bay leaves | ||
| 1 | tb | Butter |
| 1 | c | Onion; chopped |
| 1 | ts | Cumin seed |
| 3 | c | Corn kernels; fresh or frozen |
| 2 | tb | Unbleached white flour |
| 1 | c | Heavy cream; (I use evaporated skim milk) |
| 2 | c | Grated cheese (jack; cheddar, whatever) |
| 1 | tb | Chopped fresh chives |
| 1/2 | c | Minced fresh parsley |
| 1 | ts | Salt |
| 1 | ds | Black pepper |
| 1 | pn | Dill |
INSTRUCTIONS
Combine potatoes, water and bay leaves in a 3-quart soup pot. Bring to boil and simmer, covered, until tender.Meanwhile, melt butter in a fry pan and saute onions with cumin until brown. Add to soup, then add corn. Mix flour with cream until smooth then add slowly to soup. Add grated cheese and stir until melted. Keep heat low. When all cheese is melted, add herbs, salt and pepper and serve. NOTES : My favorite...this is SO good. Recipe by: Horn of the Moon Cookbook Posted to MC-Recipe Digest V1 #1033 by ARoss <ross415@seark.net> on Jan 23, 1998
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