| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Flavorless cooking oil |
| 1 |
md |
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 |
ts |
Nutmeg |
| 1 |
ts |
Salt; or to taste |
| 1/4 |
ts |
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
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”