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Georgian Potato Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Georgian Ethnic, Georgian, Soup, Vegetable 8 Servings

INGREDIENTS

6 c Potatos diced 1/2"
1/2 c Onions chopped small
1/4 c Scallions chopped
1 c Apple sauce
1/4 c Apple juice
3 c Chicken stock
OR-
3 c Vegetable stock
1 1/4 c Heavy cream
1/2 c Cottage cheese
1/3 c Raisins
1 Garlic clove minced
1/3 c Dried apricots chopped
2 1/2 T Flour
1/4 t Cumin
2 t Dry mustard
1/2 t White pepper
1 T Dried hot pepper flakes
2 t Salt
1 t Dill dried and crushed
1 T Parsley fresh & chopped
3 T Carrots julienned

INSTRUCTIONS

1995    
Mix 1 cup of the cream, the cottage cheese, & the flour in mixing
bowl. Beat until smooth then blend in the remianing cream. This can  be
done by hand, with a hand mixer, or in a blender. Set aside in
refrigerator. Mix all of the spices together and divide into 2 equal
portions. Take a large, heavy pot and place on HIGH heat for 3-4
minutes. Add the vegetables except for 2 cups of the diced potatos.
and 1 of the spice portions. Stir and cook over the High heat for 4-6
minutes being sure to scrape the crusts that form on the bottom of  the
pot. Add the apple juice and then the apple sauce. Stir & cook  for 2-3
minutes then add the stock, the other spice portion. Cook  while
stirring for 12 minutes. Remove and either rice the mixture or  puree
it in a blander until it is smooth. Return to the pot, add the  2 cups
of diced potatos, bring to a boil, reduce heat to Low, stir  well,
cover and cook for 15 minutes. Add more stock if more liquid is  need.
Blend in the cream mixture and continue to cook stirring as you  do for
3-4 minutes. ORIGIN: Dr. Myra Rostinisa, Tblisi-Goergia, circa  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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