INGREDIENTS

INSTRUCTIONS

Melt butter over medium heat in a 3 or 4 quart saucepan. Add bacon and
saute for another couple of minutes or until the bacon has rendered some of
its fat. Add the onion, cover and cook for about 10 minutes or until onion
is translucent. Check the onion every now and then to make sure it is not
burning. While the onion is cooking, dice the sweet potato. When the onion
is translucent, remove the cover and stir in the sweet potato, spices and
broth. Cover and simmer for 20 minutes or until tender.
Transfer soup to a blender or food processor. Add the tomato paste and
peanut butter and puree until smooth. Season with about 1/2 teaspoon salt
and 1/4 teaspoon pepper. You can make the soup up to this point 2 to 3 days
in advance. Reheat, stirring on occasion, until soup is heated through and
garnish each portion with sour cream and chives.
Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6637 Posted to MC-Recipe Digest
V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997

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