SWEET POTATO SOUP
This delicious recipe was obtained from a little Italian lady from Montreal, who for now, will remain anonymous. Makes 2 servings - may be doubled or tripled - freezes well.
|1 cup||Chopped onions||250 mL|
|1||Carrot thinly sliced||1|
|2 tbsp||Butter||25 mL|
|1||Large sweet potato||1|
|2 cups||Chicken broth||500 mL|
|1 tsp||Grated orange rind||5 mL|
|1/2 cup||Water||125 mL|
|1/3 cup||Freshly squeezed orange juice||75 mL|
|Salt and pepper to taste|
|Yogurt or Sour Cream for garnish|
In large sauce pan, cook onion, carrot and bay leaf in butter over low heat for five to six minutes or until onion is softened. Add sweet potato, boiling potato, 2 cups of chicken broth, orange rind and water, bring to boil. Simmer covered 20 to 25 minutes or until potatoes are very soft.
Discard bay leaf - puree mixture in blender, or food processor with orange juice. Return to saucepan - add additional broth or orange juice if needed. Heat through - season with salt and pepper - ladle into heated bowls and top with a dollop of yogurt.