| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups, Cyberealm | 6 | Servings | |
INGREDIENTS
| 4 | c | Chicken Broth |
| 1 | lb | Thin-Skinned Potatoes, |
| Peeled and chopped | ||
| 1/8 | ts | White Pepper |
| 1/2 | ts | Ground Cumin |
| 4 | oz | Green Chilies, diced |
| 1 | c | Fresh Cilantro |
| 1 | c | Sour Cream |
| Salt | ||
| Fresh Cilantro Sprigs |
INSTRUCTIONS
in a 4 quart pan, combine broth, potatoes, pepper, and cumin. Bring to a boil over high heat; reduce heat, cover, and boil gently until potatoes are very tender when pierced, 15-20 minutes. In a food processor or blender, combine half the potato mixture, chilies, cilantro, and green onions; whirl until smooth. Transfer to a large bowl. Puree remaining potato mixture and sour cream. Add to first mixture; season with salt to taste. Cover and refrigerate until cold, at least 2 hours up to a day. Stir well before serving. Garnish each portion with a cilantro sprig. Calories: 123, Protein: 3.8g, Carbohydrates: 12g, Fat: 6.9g, Cholesterol: 13mg, Sodium: 133mg. Typed by Katherine Smith From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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