INGREDIENTS

INSTRUCTIONS

Heat oil in a flat bottom wok or large and deep saute pan.  Saute
cabbage until sweetened, about 4 minutes.
Add onion and saute for 1-2 minutes. Add  carrot, potatoes, cilantro,
and canned chili peppers.
Combine pinches of the dried herbs and seeds with a smaller pinch of
fresh rosemary leaves.  Grind (or otherwise crush) the seasonings, then add
to the soup.  Season with pepper and salt and stir well.
Pour in the milk.  Add chicken broth to level of potatoes, add 1/4 cup
more if needed to raise the liquid level.  Bring to a boil. Cover and
reduce heat to simmer;  cook the potatoes for 20 minutes, stirring
occasionally.
Puree half of the soup.  Add 5 to 6 ounces of fresh or thawed corn
kernels.  Top with snipped thyme.  Cover. Simmer another 10 to 12 minutes.
Serve in chowder bowls with sauces, like Maggi or Tabasco sauce.
Posted to MC-Recipe Digest V1 #169
Date: Fri, 26 Jul 1996 13:54:28 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : A thick and creamy potato soup is seasoned with fennel and
cilantro.  It's low fat and high fiber.  Makes about 5 cups.
Pantry Items:  1/2 small head savoy;  5 thin skinned, small
russets, with peel ; 1 small carrot; corn scraped from 1 roasted
ear. Can be made with skim milk.

A Message from our Provider:

“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”