Post by chief_cook2 on Oct 5, 2005 7:29:20 GMT -6
Cream of Sweet Potato Soup
4 sweet potatoes (about 1 pound each)
9 cups water
1/3 cup butter
1/2 cup tomato sauce
4 tablespoons half and half
1 teaspoon salt
1/8 teaspoon pepper
dash thyme
1/2 cup cashews (split in half)
Preheat oven to 375 F. Bake the sweet potatoes for 45
minutes or until they are done. Cool the potatoes. Discard
skin, then put the potatoes into a large bowl. Mash the
potatoes for 30 seconds so that they are not lumpy.
Spoon the mashed sweet potato into a large saucepan
over medium heat, add the remaining ingredients and stir
to combine. When the soup begins to boil, reduce the
heat and simmer for one hour more or less.
Add Cashews as a garnish.
Serves 6.
4 sweet potatoes (about 1 pound each)
9 cups water
1/3 cup butter
1/2 cup tomato sauce
4 tablespoons half and half
1 teaspoon salt
1/8 teaspoon pepper
dash thyme
1/2 cup cashews (split in half)
Preheat oven to 375 F. Bake the sweet potatoes for 45
minutes or until they are done. Cool the potatoes. Discard
skin, then put the potatoes into a large bowl. Mash the
potatoes for 30 seconds so that they are not lumpy.
Spoon the mashed sweet potato into a large saucepan
over medium heat, add the remaining ingredients and stir
to combine. When the soup begins to boil, reduce the
heat and simmer for one hour more or less.
Add Cashews as a garnish.
Serves 6.