| 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.
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”