Recipes
Cheddi Link and Potato Soup
Ingredients
• 14 oz package Cheddi Links, sliced diagonally into 1/4-inch slices
• 2 cups chopped onion
• 1 cup finely chopped celery
• 6 cups reduced-sodium chicken stock
• 1 (6-ounce) can tomato paste
• 2 Tablespoons minced jalapeno
• 1/2 teaspoon coriander
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 pounds (4 cups) potatoes, peeled and cut in 1/2-inch cubes
• 1-1/2 cups coarsely chopped cilantro, DIVIDED
Directions
Heat a large Dutch oven over medium heat. Add onions and celery and sauté until vegetables are tender-crisp.
Stir in stock, tomato paste, jalapeno, coriander and pepper, stirring until tomato paste is well blended into stock mixture. Gently simmer, stirring occasionally, for about 20-30 minutes to allow flavors to blend.
Add potatoes and simmer until they are tender, about 15 minutes.
Add sliced pieces of Cheddi Links to soup and let simmer for 5 minutes.
Just before serving, stir in 1 cup cilantro.
Garnish each serving with an additional 1 tablespoon chopped cilantro.