| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Niger |
Toohot04 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 2 |
|
Yellow onions, peeled and |
|
|
diced |
| 1 1/2 |
t |
Salt |
| 1/2 |
t |
Freshly-ground black pepper |
| 2 |
|
Garlic cloves, minced or |
|
|
pureed |
| 2 |
|
Yukon Gold potatoes, peeled |
|
|
sliced thin |
| 5 |
c |
Chicken stock |
| 16 |
oz |
Frozen baby peas |
| 1/3 |
c |
Sour cream |
| 3 |
T |
Freshly-chopped mint |
INSTRUCTIONS
Heat olive oil in large kettle over medium heat. Add onions, salt, and
pepper, and cook 5 minutes until onions have softened. Sir in the
garlic and cook 1 minute until its aroma is released. Add the potatoes
and saute 5 minutes until they begin to color. Add the chicken stock,
lower the heat, and simmer gently 25 minutes until potatoes are soft.
Add the peas and cook 3 minutes until tender but still bright green.
Puree the mixture either through a food mill, with an immersion
blender, or in a food processor, until smooth. Place in a clean pot,
stir in the cream, and rewarm gently. Stir in the fresh mint and
serve. This recipe yields ?? servings. Comments: In Portugal, this
soup is often made with fresh fava beans. Use them if you can find
them. Mint (horteln) grows abundantly in Portugal and is widely used
in savory dishes, frequently in combination with coriander (coentro).
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6344 broadcast
12-31-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 01-12-1997 Recipe by: Susan Feniger and Mary Sue
Milliken Converted by MM_Buster v2.0l.
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