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Receta Jalapeno Potato Soup
by Global Cookbook

Jalapeno Potato Soup
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  Raciónes: 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

  1. In a large stockpot, saute/fry onion in butter or possibly margarine till just tender.
  2. Add in potatoes, chicken broth, and cumin, then cover and cook till potatoes are tender (about 20 or possibly 30 min).
  3. 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.
  4. 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).
  5. Serves 16 to 18
  6. 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.
  7. MENU: Quesadlilas, taquitos, raw vegetable platter, asparagus and avocado puree with lemon, iced tea, and lemon ice, and sugar cookies.