Chilled Kadota Figs

INGREDIENTS:

1 tb Canola oil
2 md Onions; peeled, chopped
3 tb Shallots; peeled, finely
-chopped
2 md Jalapenos; seeded, finely
-chopped
1 tb Garlic; peeled, finely
-chopped
1 c Seasoned sushi vinegar
1 lb Jicama; peeled, chopped
2 md Potatoes; peeled, chopped
1 qt Chicken stock
1 bn Cilantro; cleaned, chopped
1 c Heavy cream
Lime juice to taste
Salt to taste

Heat oil in a large saucepan over medium high heat. Add onion and saute for 5 minutes or until transparant. Add shallots, jalapeno, garlic and saute for 3 minutes. Add sushi vinegar and reduce for 4 minutes. Add jicama, potato and stock and bring to a boil over high heat. Reduce heat and simmer for 20 minutes, skimming and stirring occasionally. Add cilantro and cream and simmer for 10 minutes. Pour mixture into a food processor and puree into smooth. Stir in lime juice and salt and recheck seasoning. Pour soup mixture into a container and store in refrigerator until chilled. At service, pour into 4 chilled soup bowls.

Yield: 4 servings

NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A12 LADIES WHO LUNCH