SWEET POTATO SOUP |
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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. |
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| 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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