Georgian potato soup

 
                            GEORGIAN POTATO SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 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
  
 
 
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