Recipe - Chilled Potato-Cilantro Soup

4 cup Chicken broth
1 pound Potatoes; (thinskinned
kind), peeled and chopped
One fourth teaspoon White pepper
One half teaspoon Ground cumin
4 ounce Green chilies; minced
1 cup Cilantro; lightly packed
3 Green onions; thinly cut or sliced up
1 cup Sour cream
Salt to taste
Cilantro sprigs for garnish
Sour cream for garnish

In a large saucepan, combine broth, potatoes, pepper and cumin. Bring to a
boil;

reduce heat to a simmer and cover. Simmer for 1520 minutes or just until
tender.
Combine half the potato mixture with chilies, cilantro and green onions in
a food

processor or blender; blend until smooth. Transfer to a large bowl.

Blend remaining potato mixture with sour cream until smooth. Add to other
mixture

in large bowl. Season with salt to taste. Cover and refrigerate until
completely

chilled or up to one day.

* Serve in tureen or individual soup bowls with a cilantro sprig garnish
placed in

center of a small dollop of sour cream.

Source: Rogue River Rendezvous, a gathering of Southern Oregon's finest
recipes;

The Junior Service League of Jackson County, Medford, Oregon Adapted for
Mastercook by Brenda Adams adamsfmle@sprintmail.com post mc 11/11/96

* Yield: 68 servings
Recipe By : Rogue River Rendezvous, Junior League, Medford, Oregon

Posted to MCRecipe Digest V1 #296

Date: Mon, 11 Nov 1996 16:56:22 0800

From: Brenda Adams adamsfmle@sprintmail.com