| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups, Vegetables, Alcohol | 4 | Servings | |
INGREDIENTS
| 4 | tb | Butter |
| 4 | md | Sweet potatoes; peel, slice |
| 6 | c | Chicken stock |
| 1/3 | c | Bourbon |
| Salt and pepper, to taste | ||
| Parsley |
INSTRUCTIONS
Heat the butter in a large flame-proof casserole or enamel pan. Add a layer of potatoes and brown on both sides. Remove and repeat until all are browned. Add 5 cups of the chicken stock. Cook, covered, until the potatoes are tender enough for a fork to pierce them easily. When they are tender, remove 1 cup of the potatoes and puree in a processor fitted with the grating blade. Return to the soup and, with a spoon, break up the rest of the potatoes into large chunks. Taste. Stir in as much of the remaining cup of chicken stock as is necessary for a medium-thick soup. (Recipe may be done ahead to this point.) Add bourbon to the soup and bring to a boil. Simmer for 5 minutes, season with salt and pepper and portion into bowls or cups. Garnish with parsley and serve. Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com on Mar 25, 1997
A Message from our Provider:
“Jesus: Because with God only perfection will do”