Potato Soup Scented With Cumin

Serving Size : 8
Ingredients

for prepare Potato Soup Scented With Cumin

:

Amount	Measure	Ingredient - Preparation Method
3	tablespoons	Unsalted butter
1	cup	Chopped shallots
3	pounds	Red skin potatoes - peeled
and cut into 3/4" cubes potato soup scented with cumin
1 1/2	tablespoons	Ground cumin
12	cups	Chicken stock
1	cup	Half and half - or evaporated skim m
Salt Fresh ground pepper potato soup scented with cumin
4	teaspoons	Chopped fresh cilantro

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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