2 handfuls of fresh radish leaves
Sautee the potato lightly adding the onion, garlic and radish leaves.
Stir frequently. Add the chicken bouillon disolved in water and let it boil until the
potato is soft. Put the mixture in the blender until it's liquefied.
Serve hot. (A note: I love to eat this soup cold the next day or
two.) Serves 4.
1 large potato chopped
1/4 onion sliced
1 clove of garlic chopped
4 cups water
1 tablespoon of powdered chicken bouillon (Knorrs or other brand)
1 tablespoon of olive oil
| Top of page |
Main index |
What's new |
The Pacific Coast of Mexico