Food Network UK

Tibetan Roasted Potato Soup (Shogo Tang)

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Ingredients

  • 3 potato
  • 1 tablespoon Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 inch gingerroot
  • 4 garlic clove
  • 4 dried red chilli
  • 0.25 teaspoon szechwan pepper
  • 4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups water
  • 4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups broth
  • 4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups tea
  • 1 green onions

Use imperial measurements

Method

How to make Tibetan Roasted Potato Soup (Shogo Tang)

  • 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.

(Courtesy of Food.com)