Georgian Potato Soup

GEORGIAN POTATO SOUP

8 Preparation Time :

Categories : Ethnic Vegetables

Soup Amount Measure Ingredient -- Preparation Method -- -- --

-- --MAIN SOUP

INGREDIENTS--

6 c Potatos diced

1/2 1/2 c Onions chopped small

1/4 c Scallions chopped

1 c Apple sauce

1/4 c Apple juice

3 c Chicken stock

-OR-

3 c Vegetable stock

1 1/4 c Heavy cream

1/2 c Cottage cheese

1/3 c Raisins

1 ea Garlic clove minced

1/3 c Dried apricots chopped

2 1/2 tb Flour

--SPICES--

1/4 ts Cumin

2 ts Dry mustard

1/2 ts White pepper

1 tb Dried hot pepper flakes

2 ts Salt

1 t Dill dried and crushed

1 tb Parsley fresh & chopped

3 tb Carrots julienned

Mix 1 cup of the cream, the cottage cheese, & the

flour in mixing bowl. Beat until smooth then blend in

the remianing cream. This can be done by hand, with a

hand mixer, or in a blender. Set aside in

refrigerator. Mix all of the spices together and divide into 2 equal portions. Take a large, heavy pot

and place on HIGH heat for 3-4 minutes. Add the

vegetables except for 2 cups of the diced potatos. and 1 of the spice portions. Stir and cook over the High

heat for 4-6 minutes being sure to scrape the crusts

that form on the bottom of the pot. Add the apple

juice and then the apple sauce. Stir & cook for 2-3

minutes then add the stock, the other spice portion.

Cook while stirring for 12 minutes. Remove and either

rice the mixture or puree it in a blander until it is

smooth. Return to the pot, add the 2 cups of diced

potatos, bring to a boil, reduce heat to Low, stir

well, cover and cook for 15 minutes. Add more stock if

more liquid is need. Blend in the cream mixture and continue to cook stirring as you do for 3-4 minutes.

ORIGIN: Dr. Myra Rostinisa, Tblisi-Goergia, circa 1995 - - - - - - - - - - - - - - - - - -