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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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Sweet Potato Soup (3) Collection
Country Inn Sweet Potato Soup
Sweet Potato Soup Chilled Sweet Potato and Leek Soup Country Inn Sweet Potato Soup 3 slices bacon 1 1/2 Tbsp butter 1/2 cup minced onion 1 large carrot, thinly sliced 1 rib celery, chopped 1 to 4 bay leaves 1 large sweet potato, peeled and thinly sliced 1 Idaho potato, peeled and thinly sliced 2 cup chicken broth, homemade or canned 1/2 cup water Pinch of nutmeg Salt and pepper to taste Cook bacon crisp; drain and reserve. In same pan, add butter, onion, carrot, celery, and bay leaves Cook until soft, then transfer to a Dutch oven or large pot. To this add sweet potato, Idaho potato, chicken broth, water, nutmeg, Salt and pepper to taste Bring to a boil, cover and simmer 20 to 25 minutes. Discard bay leaves; puree (if desired) and season with nutmeg, salt and pepper. Top each bowl with bacon. Sweet Potato Soup 1 med. onion, coarsely chopped 2 med. sweet potatoes (approximately 1 1/4 lbs.), peeled and diced 4 cups chicken broth About 3/4 cup half and half Freshly ground nutmeg, to taste Salt Freshly ground black pepper Place the onion, potatoes and broth in a large saucepan and bring to a boil. Reduce the heat, cover and cook slowly, until the potatoes are tender, approximately 25 minutes. Cool slightly. Puree until smooth, in batches, in a blender. Return the soup to the saucepan, add the half and half and heat through. Season to taste with nutmeg, salt, pepper. Adjust the consistency with more half and half as desired. Chilled Sweet Potato and Leek Soup 3 lbs. sweet potatoes 1 leek, sliced and washed 1/2 stick butter 1 onion, sliced 1/4 cup chopped chives 5 cup chicken stock 1 cup cream Salt and pepper to taste Bake the sweet potatoes in a preheated oven at 375: for 1 hour or until soft. Let cool and peel. Cook the leeks and onions with the butter in a pot for a few minutes. Add chicken stock, salt and pepper. Place in a food processor and add the peeled sweet potatoes and puree all together. Return to pot and add cream. Adjust seasoning and consistency. Refrigerate a few hours until well chilled. If too thick, add more stock of Half and Half until desired consistency. Stir in chopped chives and serve. Jan -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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