Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Unsalted butter 1 c Half and half
1 c Chopped shallots - or evaporated skim milk
3 lb Red skin potatoes; peeled Salt
- and cut into 3/4" cubes Fresh ground pepper
1 1/2 tb Ground cumin 4 ts Chopped fresh cilantro
12 c Chicken stock

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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