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
1 Bay leaf 1
2 tbsp Butter 25 mL
1 Large sweet potato 1
1 Boiled 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.

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