Friday, February 17, 2006
Sweet Potato Soup
Makes 4 servings.
2 large sweet potatoes
1 red onion
2 cups chicken broth
½ Tsp salt
½ tsp sage
Dash of hot sauce
½ cup half-and-half
Coat baking pan with nonstick spray.
Cut the sweet potatoes and onion in half, and place cut side down in pan.
Bake at 450 degrees for 45 minutes until tender.
Let cool, then scoop out flesh into a food processor. Discard the skin of the onion, and also place in food processor and blend until smooth.
Move to a large saucepan, and add the chicken broth, salt, sage and hot sauce.
Bring to a boil, reduce heat to medium-low and simmer 5 minutes.
Remove from heat and stir in half-and-half.
Serve.
Reviews:
Erin
Categories: potatoes, soups
2 large sweet potatoes
1 red onion
2 cups chicken broth
½ Tsp salt
½ tsp sage
Dash of hot sauce
½ cup half-and-half
Coat baking pan with nonstick spray.
Cut the sweet potatoes and onion in half, and place cut side down in pan.
Bake at 450 degrees for 45 minutes until tender.
Let cool, then scoop out flesh into a food processor. Discard the skin of the onion, and also place in food processor and blend until smooth.
Move to a large saucepan, and add the chicken broth, salt, sage and hot sauce.
Bring to a boil, reduce heat to medium-low and simmer 5 minutes.
Remove from heat and stir in half-and-half.
Serve.
Reviews:
Erin
Categories: potatoes, soups
