Sweet Potato Bisque

This unusual soup can legitimately boast a richness, not only in taste,
but also in vitimin and mineral content.

Yield: 6 servings

Low-Fat Version:
Butter Buds Mix equivalent to 8 Tablespoons butter
1/4 cup water
1/2 cup chopped onions
1 cup chopped celery
2 large sweet potatoes, peeled and diced
3 cups defatted chicken broth
1/8 teaspoon black pepper
Salt to taste (optional)
1/2 cup evaporated skim milk

Combine Butter Buds Mix and water and blend until smooth. Place into a
nonstick Dutch oven or soup kettle with onions and celery. Saute until
tender. Add diced sweet potatoes and chicken broth. Cover and cook until
potatoes are well done. Remove from heat and cool slightly. Pout mixture
into food processor or blender and puree. (This may have to be done in
several batches due to quantity.) Pour mixutre back into Dutch oven. Add
pepper and salt, if desired. Stir in evaporated skim milk. Reheat and
serve.

Per Serving
Calories: 90; Fat: 0.3 gr; Cholesterol: less than 1 mg

Note:
Traditional recipe uses real butter and cream.

Source: "Convertible Cooking for a Healthy Heart"
Source: "Best of the Best from Pennsylvania Cookbook"

My Note:
Take the time to roast the sweet potatoes, whole, at 375 degrees for 45
minutes to an hour. The caramelization adds to the depth of flavor.
Make things easy, use an immersion blender.

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