Moosewood: Oaxacan Potato Soup

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* Exported from MasterCook *

 

Oaxacan Potato Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 128

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups finely chopped onions

2 tablespoons butter

5 cups peeled and chopped potatoes

4 cups water

1 teaspoon salt

2 teaspoons prepared yellow mustard

1 cup peeled and diced carrots -- (pea-sized cubes)

1 cup fresh or frozen green peas

1/2 cup chopped pitted green olives

1/4 cup chopped pickled jalapenos

OR banana peppers

1/2 cup sour cream

1/4 teaspoon ground black pepper

chopped scallions or red onions

 

Serves 6 To 8. Yields 10 Cups. Total Time: 50 Minutes

 

The interesting cuisine of Oaxaca, Mexico, is typically a contradictory

combination of extremes, both mild and piquant. This creamy soup is a good

example. The comforting combination of potatoes, peas, and carrots is

given a surprising kick with the hot and tangy flavors of mustard, pickled

jalapenos, and green olives. Use either plain green olives or those

stuffed with pimientos. Choose a salad that complements the Mexican theme

for a knockout combo plate.

 

In a soup pot on medium heat, sauté the onions in the butter for about 7

minutes, until soft but not browned. Add the potatoes, water, salt, and

mustard. Cover and bring to a boil on high heat. Cook until the potatoes

are just soft, about 10 minutes.

 

Remove the soup pot from the heat and coarsely mash the potatoes in the

soup pot with a potato masher. Use slow, steady pressure to avoid

splashing the hot cooking liquid. Return the soup pot to the heat, add the

carrots, cover, and simmer for 5 minutes. Add the peas, olives, and

pickled peppers and simmer for 5 to 10 minutes, just until the peas are tender.

 

In a small mixing bowl, combine the sour cream, black pepper, and a couple

of ladlefuls of the soup broth. Pour the hot sour cream mixture back into

the soup pot and stir well.

 

Serve garnished with chopped scallions or red onions.

 

Per 10-Ounce Serving: 179 Calories, 4 G Protein, 7.3 G Fat. 25.8 G

Carbohydrates. 3.2 G Saturated Fatty Acids. 13 MG Cholesterol, 850 MG

Sodium, 4.3 G Total Dietary Fiber

 

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