| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Suppe |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken broth |
| 2 |
c |
Diced sweet potatoes |
| 3 |
tb |
Orange juice |
| 1/4 |
ts |
Orange zest |
| 3 |
tb |
Heavy cream |
| 1/4 |
ts |
Ground Habanero chile pepper |
| 1 |
pn |
Of white pepper |
INSTRUCTIONS
Info: from Chile Pepper Magazine, August 1993 posted by Perry Lowell,
GOURMET, July 1993
Sweet potatoes are an excellent source of beta-carotenes.
Makes 4 servings. Heat Scale: Medium
chopped parsley for garnish
Bring the broth to a boil, add the potatoes and boil until the potatoes are
soft. Place the potatoes and some of the broth in a blender and puree the
mixture until smooth.
Combine the puree with the reserved broth and the remaining ingredients.
Simmer for 20 minutes. Garnish with the parsley and serve.
Posted to MM-Recipes Digest by "Karsten Junge" <jungek@dialin.deh.de> on
Nov 04, 1998
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