| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1 |
md |
Onion; chopped |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Ground coriander seeds |
| 1 |
ts |
Ground cumin seeds |
| 1 |
|
Jalapeno pepper; minced |
| 2 |
md |
Tomatoes; seeded and diced |
| 2 |
md |
Potatoes; diced |
| 1 |
|
Red bell pepper; cored, seeded and diced |
| 1 |
ts |
Coarse salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 4 |
c |
Vegetable stock |
| 5 |
|
Corn; husked and kernels removed |
| 1 |
c |
Milk |
| 1/2 |
c |
Grated manchego cheese |
INSTRUCTIONS
Recipe by: TOO HOT TAMALES SHOW #TH6327 Melt the butter in a large stockpot
over moderate heat. Saute the onions until soft, about 10 minutes. Add the
garlic, coriander, cumin and jalapeno pepper and sautJ another 2 minutes to
release the aromas. Add the chopped tomatoes and cook until they are juicy.
Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer
until the potatoes are tender, about 10 minutes. Add the corn and heat
through another 2 minutes.
In a blender, puree half of the soup with the milk and cheese. Stir the
puree back into the soup pot. Adjust seasoning. Heat slowly until soup is
warmed through and serve.
Yield: 4 to 6 servings TOO HOT TAMALES SHOW #TH6327
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 7,
1998
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