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4 cup Chicken Broth
1 pound Potatoes, Peeled & Chopped
1 dash Pepper, White
½ teaspoon Cumin
4 ounce Chilies, Green Finely Chopped
1 cup Cilantro, Fresh
1 cup Sour Cream
Salt, To Taste
Cilantro, For Garnish
In a 4 quart pan, combine broth, potatoes, pepper, and cumin. Bring to a boil over high heat; reduce heat, cover, and boil gently until potatoes are very tender when pierced, 15-20 minutes.
In a food processor or blender, combine half the potato mixture, chilies, cilantro and green onions; whirl until smooth. Transfer to a large bowl. Puree remaining potato mixture and sour cream. Add to first mixture; season with salt to taste. Cover and refrigerate until cold, at least 2 hours up to a day. Stir well before serving. Garnish each portion with a cilantro sprig.
1 pound Potatoes, Peeled & Chopped
1 dash Pepper, White
½ teaspoon Cumin
4 ounce Chilies, Green Finely Chopped
1 cup Cilantro, Fresh
1 cup Sour Cream
Salt, To Taste
Cilantro, For Garnish
In a 4 quart pan, combine broth, potatoes, pepper, and cumin. Bring to a boil over high heat; reduce heat, cover, and boil gently until potatoes are very tender when pierced, 15-20 minutes.
In a food processor or blender, combine half the potato mixture, chilies, cilantro and green onions; whirl until smooth. Transfer to a large bowl. Puree remaining potato mixture and sour cream. Add to first mixture; season with salt to taste. Cover and refrigerate until cold, at least 2 hours up to a day. Stir well before serving. Garnish each portion with a cilantro sprig.