Potato Soup Scented with Cumin
Submitted by Rainsbow
Creamy potato soup with cumin, shallots, and half-and-half, pureed smooth and garnished with fresh cilantro. Serve warm or chilled for a versatile, make-ahead soup with earthy spice.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minGround cumin transforms a simple potato soup into something with real character. The earthy, warm spice gets toasted with the potatoes and shallots before the stock goes in, infusing the entire pot with its distinctive aroma.
Red-skinned potatoes simmer until completely tender, then the whole thing gets pureed smooth. Half-and-half stirred in at the end adds just enough richness to make the soup silky without making it heavy. Fresh cilantro on top adds a bright, herbal contrast that plays off the cumin beautifully.
This soup works both ways. Serve it warm for a cozy supper or chill it for a refreshing cold soup in summer. Taste the cold version before serving and adjust the seasoning; chilling dulls flavors and you’ll likely need more salt.
Chef Tips
- Use a non-aluminum pan. Acidic ingredients can react with aluminum and give the soup a metallic taste.
- Stir frequently once the potatoes go in. Starchy cubes stick to the bottom and scorch easily.
- Puree in batches and don’t fill the blender more than halfway with hot liquid.
- This keeps beautifully in the fridge for two days. The flavors actually improve overnight.
Variations
- Add a roasted poblano pepper to the puree for a smoky, spicy twist.
- Swap half-and-half for coconut milk for a dairy-free version that pairs naturally with the cumin.
- Top with crispy crumbled bacon and a drizzle of olive oil for a more substantial garnish.
Ingredients
Directions
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 purée, 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.
Garnish with cilantro.
Comments
