| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Extra-virgin olive oil |
| 1/2 |
c |
Chopped white onions |
| 1 |
c |
Chopped leeks |
| 1 |
c |
Chopped celery |
| 2 |
lg |
Sweet potatoes, peeled and diced |
| 3 |
tb |
Chopped fresh garlic |
| 6 |
c |
Chicken stock |
| 1 |
tb |
Chopped fresh sage |
| 1/2 |
c |
Evaporated skim milk |
|
|
Salt and freshly ground black pepper to taste |
INSTRUCTIONS
In a large soup kettle, heat the olive oil and add the onions. When
onions become translucent, stir in the leeks and celery. Sweat the
vegetables for 2 minutes. Add the sweet potatoes and garlic. When
the garlic is fragrant, add the stock and sage. Cook for 25 minutes.
When the potatoes are tender, use an immersion blender to puree all
vegetables until smooth. Add the evaporated milk and cook for 2
minutes only. Do not bring to a boil.
Adjust seasonings and serve. Serve 8 Typed in MMFormat by
cjhartlin@msn.com Source: Cookbook Digest Jan/Feb 99
Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11,
1999
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