Ease of Preparation: Easy
Preparation Time: 25 min
Cook Time: 40 min
Servings: 6
Recipe By: Lyniece North Talmadge
From: The Sweet Potato Cookbook
Used with permission of Cumberland House Publishing
Sweet Potato Soup
Ingredients
2 tablespoons margarine
2 onions, chopped
1 celery stalk, with leaves, diced
2 carrots, peeled and diced
6 cups sweet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup water (up to 3/4 cup if needed)
2 bay leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon thyme
1 cup skim milk
salt, to taste
pepper, to taste
2 onions, chopped
1 celery stalk, with leaves, diced
2 carrots, peeled and diced
6 cups sweet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup water (up to 3/4 cup if needed)
2 bay leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon thyme
1 cup skim milk
salt, to taste
pepper, to taste
Directions
In a stock pot heat the margarine and sauté the onions, celery, and carrots over low heat. Add the celery leaves and sweet potatoes. Add 1/2 cup to 3/4 cup of water. Add the bay leaves and seasonings. Cover and simmer about 25 minutes until the sweet potatoes are tender.
Discard the bay leaves. Remove the solid vegetables and purée in a food processor. Add back to the stock pot. Add the milk and season to taste with salt and pepper. Simmer over low heat for 15 minutes.
Discard the bay leaves. Remove the solid vegetables and purée in a food processor. Add back to the stock pot. Add the milk and season to taste with salt and pepper. Simmer over low heat for 15 minutes.
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