*  Exported from  MasterCook  *
 
                            Jalapeno Potato Soup
 
 Recipe By     : Peach Tree Gift Gallery and Tea Room
 Serving Size  : 18   Preparation Time :0:50
 Categories    : New                              Potato
                 Quantity Cooking
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        onion -- chopped
      1/4  cup           margarine
    5      pounds        russet potatoes -- peeled and cubed
    8      cups          chicken broth
    1      teaspoon      ground cumin
      1/2  cup           jalapeno chiles - coarsely chopped
    1      pinch         baking soda -- * see note
    4      cups          evaporated milk
                         Salt and pepper -- to taste
                         Sour cream
                         green onions -- chopped
 
 In a large stockpot, saute onion in butter or margarine until just tender.
 Add potatoes, chicken broth, and cumin, then cover and cook until potatoes
 are tender (about 20 or 30 minutes).
 
 Remove from heat and add jalapenos, with liquid, baking soda (to prevent
 curdling), and evaporated milk. Coarsely mash potatoes in the pot with a
 potato masher. Stir well, then season with sal and pepper, Return to heat
 and simmer for 15 minutes, stirring frequently. Garnish individual servings
 with a dollop of sour cream and a sprinkling of chopped green onions.
 
 This is one of the owner’s newest soup recipes and is fast becoming a
 favorite of their customers. In fact, Gourmet Magazine requested this
 recipe!   “What’s Cooking in San Antonio” web page (April, 1996).
 
 Serves 16 to 18
 
 This recipe courtesy of: The Peach Tree Gift Gallery and Tea Room, 210 South
 Adams Street, Fredericksburg, Texas 78264 (210) 997-9527
 
 COOKsNOTE:  Great as a Cup of Soup for a Lunch Crowd (departmental).  Dice
 all vegetables.  Add one 7-ounce can of Ortega Diced Green Chiles - Mild or
 Medium, with liquid.  Substituted *cream of tartar, evaporated skim milk.
 MENU: Quesadlilas, taquitos, raw vegetable platter, asparagus and avocado
 puree with lemon, iced tea, and lemon ice, and sugar cookies.
 
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 NOTES : Posted on 22 Ap 96 by self [ phannema@wizard.ucr.edu ]