CHILLED POTATO SOUP

Chilled Potato Soup image

Number Of Ingredients 14

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1 pound russet potato, or any potato
2 tablespoons peanut oil
1 teaspoon mustard seeds
1 large onion, finely chopped
1/4 teaspoon ground asafoetida
1 tablespoon peeled minced fresh ginger
1 tablespoon minced fresh curry leaves
1 teaspoon minced fresh mint leaves
1/4 cup coarsely chopped fresh cilantro, including soft stems
1 tablespoon ground coriander
1 teaspoon salt, or to taste
2 cups water
2 cups nonfat plain yogurt or 1 cup light cream and 1 cup yogurt
1/2 teaspoon freshly ground black pepper

Steps:

1. Boil the potatoes in lightly salted water to cover until tender, then peel and coarsely chop them. Heat the oil in a large saucepan over medium heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the onion and cook, stirring until golden, about 5 minutes.2. Add the asafoetida, ginger, curry leaves, mint, and cilantro, and stir 1 minute. Add the coriander, salt, and potatoes, and cook, stirring, until the potatoes are golden, 7 to 10 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the potatoes start to break, about 5 minutes.3. Let cool, then transfer to a blender or food processor and process until smooth. Transfer to a serving bowl, mix in the yogurt (or cream and yogurt), adjust the seasoning, and refrigerate at least 2 hours or until ready to serve. Garnish with the black pepper and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves