| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Suppe, Gemuese |
4 |
Servings |
INGREDIENTS
| 2 |
|
Large sweet potatoes (1 1/2 pounds) |
| 1 |
c |
Chicken broth |
| 1/4 |
c |
Orange juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1 |
c |
Milk |
|
|
Chopped pecans if desired |
INSTRUCTIONS
Heat enough water to cover sweet potatoes to boiling in 2 quart saucepan.
Add potatoes. Cover and heat to boiling, reduce heat. Simmer 30-35 minutes
or until tender; drain. Slip off skins, discard. Place potatoes in food
processor. Add 1/2 cup of the broth. Cover and blend on medium speed until
smooth. Return blended mixture to saucepan. Stir in remaining broth, the
orange juice, salt and 1/4 tsp. nutmeg. Cook over medium high heat,
stirring constantly, until hot. Stir in milk. Cook, stirring frequently,
until hot. Sprinkle with pecans and nutmeg.
* 2 servings if served as a meal with breadsticks; 4 servings as an
appetizer.
From Maureen Rose, 1992 ToB General Chairperson, in "Taste of Buffalo
Cookbook 1998". Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Karsten Junge" <jungek@dialin.deh.de> on
Nov 04, 1998
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