| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | La, Times | 6 | servings | |
INGREDIENTS
| 2 | lg | Red-skinned sweet potatoes |
| 3 | Garlic cloves | |
| 1 | tb | Olive oil |
| Salt | ||
| 2 | c | Chicken or vegetable broth |
| 1/4 | c | Butter |
| 2 | c | Whipping cream |
| 1/2 | ts | Nutmeg |
INSTRUCTIONS
Peel and cut 1 sweet potato into 2-inch chunks. Place in roasting pan with garlic cloves. Drizzle olive oil over and sprinkle with salt to taste. Roast at 400 degrees until tender, about 25 minutes. Mash roasted potato and garlic through sieve. Stir broth into yam mixture and add 2 tablespoons butter, 1 teaspoon salt and whipping cream. Cook over medium heat 2 minutes. Blend soup in blender until very smooth. Taste for salt and add more if needed. Sprinkle with nutmeg. Cut second yam into 1/2-inch cubes to make at least 1 cup. Fry in remaining 2 tablespoons butter over medium heat until crisp and lightly browned, about 5 minutes. Float "croutons" on top of each soup serving. Yields 6 cups. Each (1-cup) serving: 360 calories; 722 mg sodium; 120 mg cholesterol; 36 grams fat; 6 grams carbohydrates; 4 grams protein; 0.11 gram fiber Recipe Source: Los Angeles Times - 11-04-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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