Recipe - Chilled Jicama-Lime Soup

1 tablespoon Canola oil
2 md Onions; peeled, chopped
3 tablespoon Shallots; peeled, finely
chopped
2 md Jalapenos; seeded, finely
chopped
1 tablespoon Garlic; peeled, finely
chopped
1 cup Seasoned sushi vinegar
1 pound Jicama; peeled, chopped
2 md Potatoes; peeled, chopped
1 qt Chicken stock
1 bn Cilantro; cleaned, chopped
1 cup Heavy cream
Lime juice to taste
Salt to taste

Heat oil in a large saucepan over medium high heat. Add onion and saute for
5 minutes or until transparant. Add shallots, jalapeno, garlic and saute
for 3 minutes. Add sushi vinegar and reduce for 4 minutes. Add jicama,
potato and stock and bring to a boil over high heat. Reduce heat and simmer
for 20 minutes, skimming and stirring occasionally. Add cilantro and cream
and simmer for 10 minutes. Pour mixture into a food processor and puree
into smooth. Stir in lime juice and salt and recheck seasoning. Pour soup
mixture into a container and store in refrigerator until chilled. At
service, pour into 4 chilled soup bowls.

Yield: 4 servings

NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A12 LADIES WHO LUNCH
Recipe by: DEAN FEARING #HE1A12

Posted to MCRecipe Digest V1 #787 by Sue suechef@sover.net on Sep 18,
1997