Recipe for Chilled Jicama-Lime Soup 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 tbl Canola oil
2 med Onions, peeled, chopped
3 tbl Shallots, peeled, finely chopped
2 med Jalapenos, seeded, finely chopped
1 tbl Garlic, peeled, finely chopped
1 cup Seasoned sushi vinegar
1 lb Jicama, peeled, chopped
2 med Potatoes, peeled, chopped
1 qt Chicken stock
1 bn Cilantro, cleaned, chopped
1 cup Heavy cream
Lime juice to taste
Instructions:
Instructions: Heat oil in a large saucepan over medium high heat. Add onion and saute for 5 minutes or until transparant. Add shallots, jalapeno, garlic and saute for 3 minutes. Add sushi vinegar and reduce for 4 minutes. Add jicama, potato and stock and bring to a boil over high heat. Reduce heat and simmer for 20 minutes, skimming and stirring occasionally. Add cilantro and cream and simmer for 10 minutes. Pour mixture into a food processor and puree into smooth. Stir in lime juice and salt and recheck seasoning. Pour soup mixture into a container and store in refrigerator until chilled. At service, pour into 4 chilled soup bowls.

Yield: 4 servings

NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A12 LADIES WHO LUNCH

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