Iced Hawaiian Potato Soup Recipe
This Hawaiian Potato Soup recipe is very near and dear to my heart. This soup makes an excellent appetizer and the recipe is quite simple too. Trust me, you must try this Iced Hawaiian Potato Soup recipe and also share it with your friends, i bet they will thank you a million times.
Summary
Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientPotato
Ingredients
Large potatoes - 2
Vegetable stock - 1 1/2 cups
Dry white wine - 1 cup
Cucumbers - 1 large or 2 small
Tender green celery stalks - 4
Small onion - 1
Light cream - 1 cup
Lime - 1
Salt
Black peppercorns
Garnish with: 1 1/2-2 tbsp finely chopped coriander or parsley
Directions
GETTING READY
1 Peel the potatoes.
2 Cut them into small pieces.
MAKING
3 In a large saucepan, put the potatoes with the stock and the wine.
4 Bring quickly to a boil over high heat.
5 Reduce the heat, cover, and simmer for 20 minutes.
6 While the potatoes are cooking, peel and prepare the remaining vegetables.
7 Chop them all finely together.
8 Add to the potatoes and continue simmering for another 10 minutes.
9 Remove the saucepan from the heat.
10 Using a hand held electric beater blend the mixture until it forms a fairly smooth puree.
11 Add salt to taste.
12 When cool stir in the cream and season with plenty of freshly ground black pepper.
13 Refrigerate and chill.
SERVING
14 Serve chilled in individual soup bowls.
1 Peel the potatoes.
2 Cut them into small pieces.
MAKING
3 In a large saucepan, put the potatoes with the stock and the wine.
4 Bring quickly to a boil over high heat.
5 Reduce the heat, cover, and simmer for 20 minutes.
6 While the potatoes are cooking, peel and prepare the remaining vegetables.
7 Chop them all finely together.
8 Add to the potatoes and continue simmering for another 10 minutes.
9 Remove the saucepan from the heat.
10 Using a hand held electric beater blend the mixture until it forms a fairly smooth puree.
11 Add salt to taste.
12 When cool stir in the cream and season with plenty of freshly ground black pepper.
13 Refrigerate and chill.
SERVING
14 Serve chilled in individual soup bowls.
