Potato-Cilantro Bisque
This comforting soup is delicately spiced with classic flavors and ingredients of the Southwest.
Suggested Beverage: Mount Palomar Winery in Temecula, California, makes the only Cortese (a northern Italian white wine grape variety) in the United States, as far as I know. Winemaker Etienne Cowper discovered Cortese vines in an abandoned vineyard in New Mexico and moved cuttings to a vineyard in Temecula. It’s a crisp, delightful wine and goes beautifully with this soup.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the potatoes, stock, and garlic in the slow cooker. Cover and cook on low for about 4 hours, until the potatoes are tender when pierced with a fork. Using a handheld blender, carefully purée the potatoes and garlic until smooth.
Step 2
Grind the coriander and cumin seeds in a coffee mill or using a mortar and pestle and add to the soup. Add the chiles, green onions, cilantro, sour cream, and salt to taste and stir well. Continue cooking for 1 hour. Ladle into bowls and serve at once.
