Cream Of Sweet-Potato Soup |
Course : Potatoes
Serves: 4 - 6 |
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Ingredients:
3 medium sweet potatoes -- peel/slice |
2 cups chicken boullion |
1 teaspoon sugar |
1/8 teaspoon ground cloves |
1/8 teaspoon nutmeg |
1 teaspoon salt to taste |
1 1/2 cups light cream -- half-and-half OR milk |
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Preparation / Directions:
Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart.
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