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Add a photoRaciónes: 12
Ingredientes
- 1 med Onion, minced
- 1/4 c. Margarine
- 5 lb Russet potatoes, peeled and cubed
- 8 c. Chicken broth
- 1 tsp Grnd cumin
- 1/2 c. Jalapeno chiles - coarsely minced
- 1 pch Baking soda, * see note
- 4 c. Evaporated lowfat milk Salt and pepper, to taste Lowfat sour cream Green onions, minced
Direcciones
- In a large stockpot, saute/fry onion in butter or possibly margarine till just tender.
- Add in potatoes, chicken broth, and cumin, then cover and cook till potatoes are tender (about 20 or possibly 30 min).
- Remove from heat and add in jalapenos, with liquid, baking soda (to prevent curdling), and evaporated lowfat milk. Coarsely mash potatoes in the pot with a potato masher. Stir well, then season with sal and pepper, Return to heat and simmer for 15 min, stirring frequently. Garnish individual servings with a dollop of lowfat sour cream and a sprinkling of minced green onions.
- This is one of the owner's newest soup recipes and is fast becoming a favorite of their customers. In fact, Gourmet Magazine requested this recipe! "What's Cooking in San Antonio" web page (April, 1996).
- Serves 16 to 18
- COOKsNOTE: Great as a C. of Soup for a Lunch Crowd (departmental). Dice all vegetables. Add in one 7-oz can of Ortega Diced Green Chiles - Mild or possibly Medium, with liquid. Substituted*cream of tartar, evaporated skim lowfat milk.
- MENU: Quesadlilas, taquitos, raw vegetable platter, asparagus and avocado puree with lemon, iced tea, and lemon ice, and sugar cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 12 servings | |
| Calories 198 | |
| Calories from Fat 37 | 19% |
| Total Fat 4.17g | 5% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 330mg | 14% |
| Potassium 930mg | 27% |
| Total Carbs 35.66g | 10% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.53g | 1% |
| Protein 5.75g | 9% |
