Potato-Cilantro Bisque

Name: Potato-Cilantro Bisque
Yield: serves 4
Ingredients: 4 large russet potatoes, peeled and quartered; 6 cups chicken stock (page 91) or water; 3 cloves garlic, whole; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 (4-ounce) can diced roasted green chiles; 1 bunch green onions, green parts only, thinly sliced; 1/2 cup cilantro leaves, coarsely chopped; 1 cup sour cream; Salt

December 9, 2011

This comforting soup is delicately spiced with classic flavors and ingredients of the Southwest.

Cooks' Note

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 notes

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