Recipe - Georgian Potato Soup

MAIN SOUP INGREDIENTS
6 cup Potatos minced 1/2"
One half cup Onions chopped small
One fourth cup Scallions chopped
1 cup Apple sauce
One fourth cup Apple juice
3 cup Chicken stock
OR
3 cup Vegetable stock
1 One fourth cup Heavy cream
One half cup Cottage cheese
1/3 cup Raisins
1 Garlic clove minced
1/3 cup Dried apricots chopped
2 One half tablespoon Flour

SPICES
One fourth teaspoon Cumin
2 teaspoon Dry mustard
One half teaspoon White pepper
1 tablespoon Dried hot pepper flakes
2 teaspoon Salt
1 teaspoon Dill dried and crushed
1 tablespoon Parsley fresh & chopped
3 tablespoon Carrots julienned

Mix 1 cup of the cream, the cottage cheese, & 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 34 minutes. Add the vegetables except
for 2 cups of the minced potatos. and 1 of the spice portions. Stir and cook
over the High heat for 46 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 & cook for 23 minutes then add the stock, the other spice
portion. Cook while stirring for 12 minutes. Remove and either rice the
mixture or puree it in a blander until it is smooth. Return to the pot, add
the 2 cups of minced potatos, bring to a boil, reduce heat to Low, stir
well, cover and cook for 15 minutes. Add more stock if more liquid is need.
Blend in the cream mixture and continue to cook stirring as you do for 34
minutes. ORIGIN: Dr. Myra Rostinisa, TblisiGoergia, circa 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini