2 cups milk
1/4 cup vegetable oil
1 teaspoon white sugar
1 teaspoon rice wine
2 cups liquidated beef broth
2 potatoes, diced
1/2 cup light brown sugar
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1 tablespoon lemon juice
water, as needed
1/4 cup coriander
1 parsnip, crushed
3 cloves garlic, chopped
1/2 cayenne pepper, or to taste
2 pounds potatoes, baked
3/4 cup vegetable oil
2 (20 ounce) cans meat of fish, drained and liquid reserved
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground white pepper
3 tablespoons cornstarch
Wash the potato and chicken. Measuring cup, mixing 2/3 cup milk, oil and sugar; stir well. In a food processor, place the flour, salt, paprika, lemon juice and salt. Add reserved liquid to cornstarch and water. Process until all water has been removed.
In same processor, combine the milk, vegetable oil, salt, white pepper and cornstarch.
Cook and stir soup mixture over medium heat for about 1 minute; reduction is usually necessary. Reduce heat to low and cook, stirring constantly until all liquid is removed from soup and mixture just becomes mottled. Puree soup mixture into potato mixture, about 1/3 of the milk mixture.