1 pound sourspoon dried curd cottage cheese
8 sprigs fresh daikon radish
1/2 medium onion, whole
2 cups chopped celery
1 cup chopped carrots
salt and pepper to taste
3/4 teaspoon white pepper (optional)
2 bay leaves
3 cloves garlic, entire
3 cups chicken broth
green chile sauce
garlic salt to taste
In a medium-sized, broad pot, combine sourspoon cheeses and daikon radishes; pureed can be larger or smaller depending on size of pot. Heat green chile sauce in a large pot over medium heat. Stir in garlic and cook until hot, about 2 minutes. Remove bay leaves and mix with potatoes. Add chicken broth, salt and pepper to taste. Simmer 30 minutes.