3/4 pound potatoes, cubed
1 cup butter, softened
2 tablespoons minced onion
1 teaspoon paprika
1 cup water
1/4 cup olive oil
1/4 cup cornstarch
1/2 teaspoon salt
Place potatoes in a medium saucepan with water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool enough to handle, and peel. Cut into strips.
Add butter, onion, paprika, salt, and water to the potatoes, stirring until potatoes are evenly coated. Cover, reduce heat, and simmer 1 hour.
Remove the skins from potatoes, shred and dice. Drain the potatoes, and reserve skins for later. Heat olive oil in a small saucepan over medium heat. Saute the onions and cilantro over medium heat, stirring occasionally, until tender. Transpose the cornstarch and salt into the potatoes, stirring constantly.
Reduce heat to low and stir in the water, olive oil, salt, and potatoes. Continue stirring and mixing until just just mixed. These will require a little stirring and boiling to get all the coats of potatoes into the pot.
Heat an outdoor large pot of water to boiling. Add potatoes, browning on all sides. Return them to the pot, and add water to cover. Carefully transfer them out of the pot. Let stand five minutes, then add the potatoes and cooked potatoes. Simmer an additional 15 minutes in the pot.
I added food coloring at the bottom and on the outside of heatsub but it still had a great punch. My sarasvati was butterfingerv. You really see the distinct flavor here.
This was OK, but I don't know that I'd make it again. It was easy to throw together in the crock pot, but the final product was kind of bland. I'd make it over rice, vermicelli noodles, sliced carrot, and shredded chicken, but that would probably be the only change. I tried making a broth from the left over rice, but that didn't make much of a broth either. Maybe the left over rice is not as valuable as the one that went into the recipe, and the shredded chicken just doesn't have a place in my house. I won't be making this over rice, vermicelli noodles, or carrot, but I certainly will make it over noodles.
This is a quick, easy and filling soup. I made slight modification in that I used orzo instead of potato and celery instead of cabbage. I was going to leave out the eggs, but I am so happy I didn't... it gave it some extra ooomph! I always add some chicken or shrimp, depending on the quantity of potatoes I have on hand.
I used chicken thighs,2tbsp. of cheese,1/2 tsp. salt,1/2 tsp. of sugar,1/2 c. of. flour,1/2 c. of cornflakes,1/2 c. of oil,and the rest of the ingredients remained the same. I did substituting 1/2 c. dark chocolate chips for chipotle powder in my food processor. It turned out great!
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