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Sweet Potato Soup
"A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!" Original recipe yield: 4 servings.
INGREDIENTS:
2 sweet potatoes
2 white potatoes
1 turnip
1/2 cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons ground nutmeg
2 tablespoons margarine
salt to taste
ground black pepper to taste
DIRECTIONS:
Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
Place vegetables and liquid into a food processor. Puree.
Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Rating: 0/0
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