1. In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes. 2. Add the remaining tablespoon of oil and the potatoes and stir fry for another minute. 3. Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy. 4. Remove from the heat and puree the soup, using an immersion blender. 5. Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours. 6. After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
