Guest guest Posted July 29, 2001 Report Share Posted July 29, 2001 * 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 -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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