|3 tablespoons||Unsalted butter|
|1 cup||Chopped shallots|
|3 pounds||Red skin potatoes; peeled and cut into 3/4" cubes|
|1½ tablespoon||Ground cumin|
|12 cups||Chicken stock|
|1 cup||Half and half or evaporated skim milk|
|Fresh ground pepper|
|4 teaspoons||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 ½ teaspoon chopped cilantro. Makes 8 servings.
Christie Aspegren, September 93 Round Robin.
Random recipe of the day