| 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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