INGREDIENTS

INSTRUCTIONS

* Note: "You can omit the heavy cream and still have a smooth, delicious
soup," Robison said.
In 4-quart soup pot, melt butter over medium heat. Add onion; cook until
soft but not brown. Add sweet potatoes and stock; season to taste with salt
and pepper. Bring mixture to a boil. Reduce heat; simmer, partly covered,
25 minutes or until potatoes are quite soft. Meanwhile, in a small bowl,
combine sour cream, lime juice and lemon zest. Whisk until well-blended.
Set aside. When potatoes are tender, strain soup, reserving broth. Puree
cooked vegetables in a food processor or blender. Whisk puree back into the
broth; return mixture to pot. Whisk in heavy cream. Add hot pepper and
corn. Cook 5 minutes or until pepper is crisp-tender. Do not let boil.
Taste and correct seasonings. Serve soup hot in individual bowls garnished
with a dollop of the reserved sour cream mixture and sprinkled with
cilantro leaves. Serve with toasted pita bread triangles. Yield: 6
servings.
Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Ann Robison, St. Louis
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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