Chilled jicama-lime soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Canola oil |
| 2 | mediums | Onions; peeled, chopped |
| 3 | tablespoons | Shallots; peeled, finely chopped |
| 2 | mediums | Jalapenos; seeded, finely chopped |
| 1 | tablespoon | Garlic; peeled, finely chopped |
| 1 | cup | Seasoned sushi vinegar |
| 1 | pounds | Jicama; peeled, chopped |
| 2 | mediums | Potatoes; peeled, chopped |
| 1 | quart | Chicken stock |
| 1 | bunch | Cilantro; cleaned, chopped |
| 1 | cup | Heavy cream |
| Lime juice to taste | ||
| Salt to taste | ||
Directions
Heat oil in a large saucepan over medium high heat. Add onion and saute for 5 minutes or until transparant. Add shallots, jalapeno, garlic and saute for 3 minutes. Add sushi vinegar and reduce for 4 minutes. Add jicama, potato and stock and bring to a boil over high heat. Reduce heat and simmer for 20 minutes, skimming and stirring occasionally. Add cilantro and cream and simmer for 10 minutes. Pour mixture into a food processor and puree into smooth. Stir in lime juice and salt and recheck seasoning. Pour soup mixture into a container and store in refrigerator until chilled. At service, pour into 4 chilled soup bowls.
Yield: 4 servings
NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A12 LADIES WHO LUNCH Recipe by: DEAN FEARING #HE1A12 Posted to MC-Recipe Digest V1 #787 by Sue <suechef@...> on Sep 18, 1997