Tony Hillerman (1925–2008) brought the Southwest and Navajo Nation culture alive for millions of readers, myself included. This recipe was included in the now out-ofprint More of the Best from New Mexico Kitchens published by New Mexico Magazine in 1983. For cookbooks now available from New Mexico Magazine, visit http://www.nmmagazine.com

POTATO SOUP

4 c. diced raw potatoes
1/2 c. diced onion
1/2 c. diced celery
2 c. cream or half-and-half
2 T. butter
Salt and pepper to taste
Chopped parsley or chives

* In a heavy pot place potatoes, onion and celery and add enough water to barely cover. Cook, covered, until tender but not mushy.
* Stir in the cream and butter, and add salt and pepper to taste. Heat to a simmer; don not allow to boil.
* Serve sprinkled with parsley or chives.

Serve with

BLUE CORN GREEN CHILE CORNBREAD

1.5 c. blue cornmel
3 T. sugar
2 t. baking powder
3/4 c. milk
1 beaten egg
3 T. vegetable oil
4 oz. chopped green chile

* Preheat oven to 350 degrees. Grease and 8" square pan.
* Combine first 3 ingredients.
* Mix the next four ingredients separately, and pour into the center of the dry ingredients. Sitir to moisten but do not overmix.
* Pour into greased pan and bake for 30 minutes or until done.


Writing and a love of New Mexico cuisine runs in the Hillerman family. Don't miss daughter Anne Hillerman's book SANTA FE FLAVORS: BEST RESTAURANTS and RECIPES available in the The Travel Store at EllenBarone.com powered by Amazon.com: http://astore.amazon.com/ellcomtraadvv-20/detail/1423603184