| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soups, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | T | Flavorless cooking oil |
| 1 | Onion, chopped | |
| 6 | c | Low-sodium chicken broth |
| OR water or a mixture | ||
| 1 1/4 | lb | Sweet potatoes |
| peeled and roughly diced | ||
| 1/2 | t | Nutmeg |
| 1 | t | Salt, or to taste |
| 1/4 | t | White pepper |
| 1/2 | c | Chunky cranberry sauce |
| Sour cream |
INSTRUCTIONS
HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 80
Total Fat: 9.3g
Cholesterol: 20.6mg
Sodium: 510.5mg
Potassium: 438.8mg
Carbohydrates: 29.2g
Fiber: 2.3g
Sugar: 14.8g
Protein: 7g