Chilled jicama-lime soup

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Canola oil
2 mediums Onions; peeled, chopped
3 tablespoons Shallots; peeled, finely chopped
2 mediums Jalapenos; seeded, finely chopped
1 tablespoon Garlic; peeled, finely chopped
1 cup Seasoned sushi vinegar
1 pounds Jicama; peeled, chopped
2 mediums Potatoes; peeled, chopped
1 quart Chicken stock
1 bunch Cilantro; cleaned, chopped
1 cup Heavy cream
Lime juice to taste
Salt to taste

Directions

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 MC-Recipe Digest V1 #787 by Sue <suechef@...> on Sep 18, 1997

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