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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
Despite the title, you won’t find any cream in this recipe. Pureed cooked potato is used to thicken the soup and make it creamy. Try it with other traditionally creamed soups. In summer we serve the soup chilled, seasoned with fresh lime and/or cilantro. In winter, we season it with fresh lemon juice and serve it piping hot, garnished with yogurt and thinly sliced scallion tops.