Tibetan Roasted Potato Soup (Shogo Tang)

1. 1

   Broil the potatoes until brown and slightly charred, turning once.

2. 2

   This takes about 40 minutes.

3. 3

   When they are done, and cool enough to handle, peel them and chop the skins.

4. 4

   Fry the garlic, ginger, chili and Sishuan pepper together in butter in a soup pot.

5. 5

   Add the potatoes and chopped potato skins, and mash them with the spices, adding the liquid gradually.

6. 6

   The potatoes should be slightly chunky.

7. 7

   Heat throughly, stirring to prevent sticking.

8. 8

   Sprinkle chopped green onion on each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.