Don’t Call Me Vichyssoise

This potato soup is one of the easiest and most economical recipes I know. Chopped shallots and diced potatoes are simmered until tender in chicken stock along with a generous seasoning of ground cumin. Then the soup is pureed and enriched with half and half or evaporated skim milk. Although delicious warm, the soup can also be served chilled.

POTATO SOUP SCENTED WITH CUMIN

3 tablespoons unsalted butter

1 cup chopped shallots

3 pounds red potatoes, peeled and cut into 3/4-inch cubes

1 1/2 tablespoons ground cumin

3 quarts chicken stock

1 cup half and half or evaporated skim milk

Salt

Freshly ground pepper

4 teaspoons chopped cilantro

Melt butter in large heavy, non-aluminum, deep-sided pan over medium-high heat. When hot add shallots and cook, stirring constantly, until tender, about 3 minutes. Add potatoes and cumin. Toss and cook 1 minute more. Add stock. Bring to boil, stirring several times to prevent potatoes from sticking to pan. Reduce heat and simmer until potatoes are quite tender, 25 to 30 minutes.

Remove soup from heat and puree, using food processor, blender or food mill. Return mixture to pan and stir in half and half. Season to taste with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool, cover and refrigerate.)

To serve soup warm, reheat over medium heat, stirring, until hot. To serve cold, taste chilled soup to adjust seasonings if needed. (Cold foods often require extra seasonings.)

Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped cilantro. Makes 8 servings.