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---------------------------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 ts 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
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