SOUTHWESTERN CORN AND POTATO SOUP
Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.
| dish: soup|
Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, pepper, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
Add broth, water, potatoes, and cayenne to onion mixture and cover pot, then bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
Coarsely mash a few of the potatoes with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
Stir in lime juice, cilantro, and salt to taste.
Gourmet, April 2006, Quick Kitchen