Title: Creamy Potato-Cilantro Bisque
Categories: Soup
Yield: 6 Servings

4	c	Chicken Broth
1	lb	Thin-Skinned Potatoes,
		Peeled and chopped
1/8	ts	White Pepper
1/2	ts	Ground Cumin
4	oz	Green Chilies, diced
1	c	Fresh Cilantro
1	c	Sour Cream
		Salt
		Fresh Cilantro Sprigs

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.

Calories: 123, Protein: 3.8g, Carbohydrates: 12g, Fat: 6.9g, Cholesterol: 13mg, Sodium: 133mg.

Typed by Katherine Smith

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