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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 106
% Daily Value**
Total Fat 6g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 15mg
Sodium 310mg
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars 2g
Protein 4g
Vitamin A  12%Vitamin C  49%
Calcium  9%Iron  12%
Potassium  13%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chilled Potato-Cilantro Soup

Recipe Tags: Soup Recipes

Date Added: August 04, 2009


1/4 Teaspoon White Pepper
1/2 Teaspoon Ground Cumin Seed divided
4 Cups Chicken Broth vegetable broth or water
1 Cup Sour Cream (I use fat free)
3 Green Onions thinly sliced
4 Ounces Chili Peppers diced
1 Pound Potato (thin-skinned kind), peeled and chopped
1 Cup Cilantro lightly packed
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1. In a large saucepan, combine broth, potatoes, pepper and cuminutes Bring to a boil; reduce heat to a simmer and cover.

2. Simmer for 15-20 minutes or just until tender.

3. Combine half the potato mixture with chilies, cilantro and green onions in a food processor or blender; blend until smooth.

4. Transfer to a large bowl. Blend remaining potato mixture with sour cream until smooth.

5. Add to other mixture in large bowl. Season with salt to taste.

6. Cover and refrigerate until completely chilled or up to one day.

7. * Serve in tureen or individual soup bowls with a cilantro sprig garnish placed in center of a small dollop of sour cream.

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Dietary Notes:
This recipe is low-cholesterol with 15mg per serving

This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 49% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Potato, Poultry, Spring Onion, Hot Pepper, Cilantro, Onion allergies.
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