North african potato soup

Yield: 4 - 6

Measure Ingredient
¼ cup Safflower or other high-quality vegetable oil
2 cups Coarsely chopped yellow onion
2 cups Chopped red; green, or gold sweet pepper
1 tablespoon Ground cumin
2 teaspoons Ground coriander
1 Entire head garlic; coarsely chopped
2 pounds Boiling or baking potatoes or sweet potatoes; peeled and sliced
3 cups Peeled; seeded, and chopped ripe tomatoes, or 1 can (28 ounces) crushed Italian plum tomatoes, including juice.
1 quart Homemade chicken stock; canned chicken broth or flavorful homemade vegetable stock
1 tablespoon Freshly grated lemon zest
2 tablespoons Freshly squeezed lemon juice
Salt
Freshly ground black pepper
Ground cayenne pepper
3 tablespoons Chopped fresh mint or cilantro
Freshly minced lemon zest for garnish
Fresh mint or cilantro sprigs for garnish

In a stockpot, heat the oil over medium heat. Add the onion and saute until soft, about 5 minutes. Stir in the garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is almost caramelized, about 35 minutes.

Add the potato slices, tomatoes, stock or broth and lemon zest and juice.

Bring to a boil over medium-high heat, cover, reduce the heat to low, and simmer until the potatoes are tender, about 30 minutes. Stir in salt and pepper to taste. Just before serving, stir in the chopped mint or cilantro.

Sprinkle with lemon zest to taste, garnish with mint or cilantro sprigs.

Serve hot.

Posted to KitMailbox Digest by Chef Alice <ChefAlice@...> on Dec 7, 1997

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