Jalapeno Potato Soup Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
1 medium: onion, chopped
1/4 cup: margarine,
5 lbs: russet potatoes, peeled
Directions:
: and cubed
8 c chicken broth
1 ts ground cumin
1/2 c jalapeno chiles - coarsely
: chopped
1 pn baking soda -- * see note
4 c evaporated milk
: Salt and pepper -- to taste
: Sour cream
: green onions -- chopped
In a large stockpot, saute onion in butter or margarine until just
tender. Add potatoes, chicken broth, and cumin, then cover and cook
until potatoes are tender (about 20 or 30 minutes).
Remove from heat and add jalapenos, with liquid, baking soda (to
prevent curdling), and evaporated 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 minutes, stirring frequently.
Garnish individual servings with a dollop of sour cream and a
sprinkling of chopped green onions.
This is one of the owners newest soup recipes and is fast becoming a
favorite of their customers. In fact, Gourmet Magazine requested this
recipe! "Whats Cooking in San Antonio" web page (April, 1996).
Serves 16 to 18
This recipe courtesy of: The Peach Tree Gift Gallery and Tea Room, 210
South Adams Street, Fredericksburg, Texas 78264 (210) 997-9527
COOKsNOTE: Great as a Cup of Soup for a Lunch Crowd (departmental).
Dice all vegetables. Add one 7-ounce can of Ortega Diced Green
Chiles - Mild or Medium, with liquid. Substituted *cream of tartar,
evaporated skim milk. MENU: Quesadlilas, taquitos, raw vegetable
platter, asparagus and avocado puree with lemon, iced tea, and lemon
ice, and sugar cookies.
Recipe By : Peach Tree Gift Gallery and Tea Room
From: Mastercook Mac
Source from luhu.jp
8 c chicken broth
1 ts ground cumin
1/2 c jalapeno chiles - coarsely
: chopped
1 pn baking soda -- * see note
4 c evaporated milk
: Salt and pepper -- to taste
: Sour cream
: green onions -- chopped
In a large stockpot, saute onion in butter or margarine until just
tender. Add potatoes, chicken broth, and cumin, then cover and cook
until potatoes are tender (about 20 or 30 minutes).
Remove from heat and add jalapenos, with liquid, baking soda (to
prevent curdling), and evaporated 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 minutes, stirring frequently.
Garnish individual servings with a dollop of sour cream and a
sprinkling of chopped green onions.
This is one of the owners newest soup recipes and is fast becoming a
favorite of their customers. In fact, Gourmet Magazine requested this
recipe! "Whats Cooking in San Antonio" web page (April, 1996).
Serves 16 to 18
This recipe courtesy of: The Peach Tree Gift Gallery and Tea Room, 210
South Adams Street, Fredericksburg, Texas 78264 (210) 997-9527
COOKsNOTE: Great as a Cup of Soup for a Lunch Crowd (departmental).
Dice all vegetables. Add one 7-ounce can of Ortega Diced Green
Chiles - Mild or Medium, with liquid. Substituted *cream of tartar,
evaporated skim milk. MENU: Quesadlilas, taquitos, raw vegetable
platter, asparagus and avocado puree with lemon, iced tea, and lemon
ice, and sugar cookies.
Recipe By : Peach Tree Gift Gallery and Tea Room
From: Mastercook Mac
Source from luhu.jp