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Georgian Potato Soup

 

46

Yield

8

servings

Prep

15

min

Cook

45

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

6 cups potatoes
diced
½ cup onions
chopped
¼ cup scallions, spring or green onions
chopped
1 cup applesauce
*
¼ cup apple juice
3 cups chicken broth
1 ¼ cups heavy whipping cream
½ cup cottage cheese
*
cup raisins, seedless
1 each garlic
minced
cup apricots
chopped
*

Directions

Mix 1 cup of the cream, the cottage cheese, and the flour in mixing bowl.

Beat until smooth then blend in the remianing cream. This can be done by hand, with a hand mixer, or in a blender.

Set aside in refrigerator.

Mix all of the spices together and divide into 2 equal portions.

Take a large, heavy pot and place on HIGH heat for 3 to 4 minutes.

Add the vegetables except for 2 cups of the diced potatos and 1 of the spice portions.

Stir and cook over the High heat for 4 to 6 minutes being sure to scrape the crusts that form on the bottom of the pot.

Add the apple juice and then the apple sauce.

Stir and cook for 2 to 3 minutes then add the stock, the other spice portion.

Cook while stirring for 12 minutes.

Remove and either rice the mixture or purée it in a blander until it is smooth.

Return to the pot, add the 2 cups of diced potatos, bring to a boil, reduce heat to Low, stir well, cover and cook for 15 Add more stock if more liquid is need. Blend in the cream mixture and continue to cook stirring as you do for 3 to 4 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 23956% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 148mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 12% Vitamin C 16%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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