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.