Potato and Cilantro Soup

August 5, 2006

Potato and Cilantro Soup

From Philippe

5 medium potatoes, diced
1 large onion, chopped
3 cloves of garlic, crushed
6 cups of vegetable stock
1 bunch of cilantro, chopped
2 tablespoons oil
1 jalapeno, chopped, or a pinch of cayenne pepper

In a large saucepan, sauté onions in oil for 3-5 minutes or until golden, then add garlic, jalapeno and potatoes.  Stir-fry for another 10 minutes or until mixture begins to brown.

Add the stock, cover, and simmer for another 15-20 minutes, until the potatoes are soft. Remove from heat. Add chopped cilantro. Blend.

Return the soup to the pot and add salt to taste.

This soup can be eaten hot or cold.

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