| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 1 | lb | Sweet potatoes; peeled and diced |
| 1 | md | Sweet onion; chopped |
| 4 | Garlic cloves; minced | |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper; freshly ground |
| 1 1/2 | c | Defatted chicken broth |
| 2 | c | Fresh orange juice |
INSTRUCTIONS
Allow 25 minutes. Combine the potatoes and onion in a large saucepan and cook, covered, over low heat until the onion is soft and translucent, about 12 minutes. Add garlic, cinnamon, slat and pepper and cook for 3 more minutes. Add the chicken broth and orange juice and cook until the sweet potatoes are soft. Puree until smooth. Serve hot or cold. Makes 6 servings: 1cup contains 129 cals, negligible fat, 271 mg sodium, 29g carbs, 3g protein. Variations: use as a sauce on chicken or vegetables. Whisk in a little extra-virgin oil oil into a little leftover soup for an unusual salad dressing. SOURCE: Canyon Ranch cooking by Jeanne Jones (1998). See www.canyonranch.com for spa information. Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 22, 1998, converted by MM_Buster v2.0l.
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