Potato Soup Scented with Cumin
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
shallots
chopped |
*
|
| 3 pounds | inch |
red skinned potatoes
peeled, cut into 3/4 inch cubes |
*
|
| 1 ½ | tablespoons |
cumin
ground |
|
| 12 | cups |
chicken broth
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 4 | teaspoons |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
|
|
| 237 | ml |
shallots
chopped |
*
|
|
red skinned potatoes
peeled, cut into 3/4 inch cubes |
*
|
||
| 23 | ml |
cumin
ground |
|
| 2.8 | l |
chicken broth
|
|
| 237 | ml |
light cream (half&half)
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 2E+1 | ml |
cilantro
fresh, chopped |
|
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.
