Try this Chilled Potato-Cilantro Soup recipe, or contribute your own.Suggest a better description
In a large saucepan, combine broth, potatoes, pepper and cumin. Bring to a boil; reduce heat to a simmer and cover. Simmer for 15-20 minutes or just until tender. Combine half the potato mixture with chilies, cilantro and green onions in a food processor or blender; blend until smooth. Transfer to a large bowl. Blend remaining potato mixture with sour cream until smooth. Add to other mixture in large bowl. Season with salt to taste. Cover and refrigerate until completely chilled or up to one day. * Serve in tureen or individual soup bowls with a cilantro sprig garnish placed in center of a small dollop of sour cream. Source: Rogue River Rendezvous, a gathering of Southern Oregons finest recipes; The Junior Service League of Jackson County, Medford, Oregon Adapted for Mastercook by Brenda Adams
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 8|
|Calories from Fat: 44 (44%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.8mg||4 %|
|Sodium 508.2mg||18 %|
|Potassium 381.2mg||10 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 10.8g|
|Protein 2.8g||4 %|
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Calories per serving: 101
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