Creamy potato-cilantro bisque
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken Broth |
| 1 | pounds | Thin-Skinned Potatoes, |
| Peeled and chopped | ||
| ⅛ | teaspoon | White Pepper |
| ½ | teaspoon | Ground Cumin |
| 4 | ounces | Green Chilies, diced |
| 1 | cup | Fresh Cilantro |
| 1 | cup | Sour Cream |
| Salt | ||
| Fresh Cilantro Sprigs | ||
Directions
in a 4 quart pan, combine broth, potatoes, pepper, and cumin. Bring to a boil over high heat; reduce heat, cover, and boil gently until potatoes are very tender when pierced, 15-20 minutes.
In a food processor or blender, combine half the potato mixture, chilies, cilantro, and green onions; whirl until smooth. Transfer to a large bowl. Puree remaining potato mixture and sour cream. Add to first mixture; season with salt to taste. Cover and refrigerate until cold, at least 2 hours up to a day. Stir well before serving. Garnish each portion with a cilantro sprig.
Calories: 123, Protein: 3.8g, Carbohydrates: 12g, Fat: 6.9g, Cholesterol: 13mg, Sodium: 133mg.
Typed by Katherine Smith