Potato Soup Scented With Cumin
Serving Size : 8 Preparation Time: 0:0
Ingredients for prepare Potato Soup Scented With Cumin
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | tablespoons | unsalted butter |
| 1 | cup | chopped shallots |
| 3 | pounds | red skin potatoes - peeled |
and cut into 3/4" cubes
potato soup scented with cumin |
| 1 1/2 | tablespoons | ground cumin |
| 12 | cups | chicken stock |
| 1 | cup | half and half - or evaporated skim m |
salt fresh ground pepper
potato soup scented with cumin |
| 4 | teaspoons | chopped fresh cilantro |
recipe Potato Soup Scented With Cumin
Melt butter in large, heavy, non-aluminum, deep-sided pan over
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medium-high heat. When hot add shallots and cook, stirring constantly, until soft, about 3
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minutes. Add potatoes and cumin. Toss and cook 1 minute more. Add stock. Bring to boil, stirring several times to
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prevent potatoes from sticking to pan. Reduce heat and simmer until potatoes are quite tender, 25 to 30 minutes.
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Remove soup from heat and puree, using food processor, blender or food
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mill. Return mixture to pan and stir in half and half. Season to taste with salt and pepper.
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(Soup can be prepared 2 days ahead. Cool, cover and refrigerate.) To serve soup warm,
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reheat over medium heat, stirring, until hot. To serve cold, taste chilled soup once
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again and add salt and pepper if needed. (Cold foods often require
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extra seasonings.) Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped
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cilantro. Makes 8 servings. Christie Aspegren, September 93 Round Robin.