Title: Creamy Potato-Cilantro Bisque
Categories: Soups, Cyberealm
Yield: 6 Servings

4 c Chicken Broth
1 lb Thin-Skinned Potatoes,
Peeled and chopped
1/8 ts White Pepper
1/2 ts Ground Cumin
4 oz Green Chilies, diced
1 c Fresh Cilantro
1 c Sour Cream
Salt
Fresh Cilantro Sprigs

in a 4 quart pan, combine broth, potatoes, pepper, and cumin. Bring to a
boil over high heat; reduce heat, cover, and boil gently until potatoes are
very tender when pierced, 15-20 minutes.

In a food processor or blender, combine half the potato mixture, chilies,
cilantro, and green onions; whirl until smooth. Transfer to a large bowl.
Puree remaining potato mixture and sour cream. Add to first mixture; season
with salt to taste. Cover and refrigerate until cold, at least 2 hours up
to a day. Stir well before serving. Garnish each portion with a cilantro
sprig.

Calories: 123, Protein: 3.8g, Carbohydrates: 12g, Fat: 6.9g, Cholesterol:
13mg, Sodium: 133mg.

Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini