Categories: Soups, Vegetables
      Yield: 6 Servings
      1 tb Flavorless cooking oil
      1 md Onion; chopped
      6 c  Low-sodium chicken broth
           -OR water, or a mixture
  1 1/4 lb Sweet potatoes
           - peeled and roughly diced
    1/2 ts Nutmeg
      1 ts Salt; or to taste
    1/4 ts White pepper
    1/2 c  Chunky cranberry sauce
           Sour cream
  HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5
  minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to
  high, cover and bring to a boil. Reduce heat to low and simmer,
  uncovered, for 30 minutes. Remove from heat and puree the soup in
  batches. Replace pureed soup in a pot and reheat, covered, over low
  heat. To serve, place a dollop of cranberry sauce and sour cream in
  the bottom of each soup bowl. Transfer piping hot soup to a tureen or
  pitcher and ladle into bowls at the table.

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