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Cajun and Creole   -   Jazzy Potato Soup   adapted from Chef Paul Prudhomme's Fork In The Road

  • 2 Teaspoons Salt
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Dry Mustard
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Rosemary
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Cumin
  • 1 Can Evaporated Skim Milk
  • 1/2 Cup Nonfat Cottage Cheese
  • 2 Tablespoons All-Purpose Flour
  • 1 Small Onion -- chopped
  • 3 Stalks Celery -- chopped
  • 5 Large Potatoes -- diced
  • 1 Cup Apple Juice
  • 3 Cups Vegetable Broth
  • 1/4 Cup Parsley -- chopped
  • 1/2 Cup Green Onion -- finely chopped
Directions Combine spices in small bowl. Place 1/4 cup of the milk, cottage cheese and flour in a blender and puree. Add remaining skim milk and blend until mixed. Put a large stock pot on high heat for 4 minutes. Add the onions, celery, 2 of the 5 diced potatoes, and 2 tablespoons of spice mixture. Stir and cook for 5 minutes. Add apple juice and cook until liquid evaporates about 10 minutes. Add 1 cup stock and remaining spice mixture. Scrape the pan and transfer contents to a blender. Puree until smooth. Return to pan. Cook over high heat for 8 minutes, a brown crust will form on the bottom of the pan. This is necessary. Add 1 cup stock and stir to remove and break up the crust. Add remaining potatoes, cover and bring to a boil. Reduce heat, and cook for 12 minutes. Whisk in the milk mixture and bring to a gentle boil. Remove from heat and add parlsey and green onions. Serve.
Serves 4
Time to Make 0:00

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