Tibetan Roasted Potato Soup (Shogo Tang)
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 potatoes (use large waxy potatoes or smallish baking potatoes)
- 14.79 ml butter
- 1 inch gingerroot, chopped
- 4 garlic cloves, chopped
- 4 dried red chilies, crushed
- 1.23 ml szechwan pepper, ground
- 946.36 946.36 ml broth or 946.36 ml tibetan tea
- 1 green onion
directions
- Broil the potatoes until brown and slightly charred, turning once.
- This takes about 40 minutes.
- When they are done, and cool enough to handle, peel them and chop the skins.
- Fry the garlic, ginger, chili and Sishuan pepper together in butter in a soup pot.
- Add the potatoes and chopped potato skins, and mash them with the spices, adding the liquid gradually.
- The potatoes should be slightly chunky.
- Heat throughly, stirring to prevent sticking.
- Sprinkle chopped green onion on each serving.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.