Potato soup scented with cumin
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Potato soup scented with cumin
  Potato    Soups  
Last updated 6/12/2012 1:18:56 AM. Recipe ID 50019. Report a problem with this recipe.
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      Title: Potato soup scented with cumin
 Categories: Soups, Potatoes
      Yield: 8 Servings
      3 tb Unsalted butter
      1 c  Chopped shallots
      3 lb Red skin potatoes; peeled
           - and cut into 3/4" cubes
  1 1/2 tb Ground cumin
     12 c  Chicken stock
      1 c  Half and half
           - or evaporated skim milk
           Fresh ground pepper
      4 ts Chopped fresh cilantro
  Melt butter in large, heavy, non-aluminum, deep-sided pan over
  medium-high heat. When hot add shallots and cook, stirring
  constantly, until soft, about 3 minutes. Add potatoes and cumin. Toss
  and cook 1 minute more. Add stock. Bring to boil, stirring several
  times to prevent potatoes from sticking to pan. Reduce heat and
  simmer until potatoes are quite tender, 25 to 30 minutes.
  Remove soup from heat and puree, using food processor, blender or food
  mill. Return mixture to pan and stir in half and half. Season to
  taste with salt and pepper. (Soup can be prepared 2 days ahead. Cool,
  cover and refrigerate.)
  To serve soup warm, reheat over medium heat, stirring, until hot. To
  serve cold, taste chilled soup once again and add salt and pepper if
  needed. (Cold foods often require extra seasonings.)
  Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped
  cilantro. Makes 8 servings.
  Christie Aspegren, September 93 Round Robin.

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Recipe ID 50019 (Apr 03, 2005)

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