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Full Online Book HomeLearning KitchenSoups - Potato - Cilanto Soup
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Soups - Potato -  Cilanto Soup Post by :ochriso0 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2784

Click below to download : Soups - Potato - Cilanto Soup (Format : PDF)

Soups - Potato - Cilanto Soup

2 cloves crushed garlic
6 large diced potatoes
6 cups chicken stock
1 teaspoon pepper sauce
Juice of 2 lemons
1 cup cilantro

In a large pot heat chicken stock over medium heat. Add diced potatoes and cook over high heat until tender. Strain potatoes from stock and transfer to blender. Keep stock aside.

Wash and dry cilantro, removing leaves from stems. Put the leaves in a blender and add garlic. Puree potatoes, cilantro, and garlic together. Transfer vegetable puree to soup stock. Stir together well and heat. Add lemon juice, pepper sauce and stir before serving.
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Posted by GayleL at recipegoldmine.com Source: From: Rudy2 Date: Saturday, April 29, 2000 09:39 AM 3 lb. potatoes, peeled and dice 1/2" x 1" (weigh 3 lb. after peeling) 8 oz. chopped celery 2 1/2 qt. water 4 oz. chicken base 1/2 tsp. pepper 1 T. Jane's Crazy Salt ( found it at Kroger) 1 1/2 qt. milk 4 oz. melted margarine l C. flour In large pot put first 7 ingredients in large pot and simmer 20 minutes. Add milk and bring to 170ºF. In bowl blend melted margarine and flour till smooth then add 1 quart of soup broth

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2 slices bacon 1 cup chopped carrot 1 cup chopped seeded poblano chilies (about 3 large) 1 cup chopped onion 2 tablespoons minced seeded jalapeno peppers 1/2 teaspoon ground cumin 3 cloves garlic, minced 2 (16 ounce) cans fat-free, less-sodium chicken broth 5 cups diced peeled baking potatoes (about 1 1/2 pounds) 1/2 teaspoon salt 1/3 cup all-purpose flour 2 1/2 cups 1% low-fat milk 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 2/3 cup sliced green onions Cook the bacon in a Dutch oven over medium-high heat until