| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups &, Stews |
4 |
servings |
INGREDIENTS
| 3 1/2 |
c |
Nonfat chicken broth; fat free |
| 12 |
oz |
Potatoes; peeled and chopped |
| 10 |
oz |
Sweet potatoes; peeled and chopped |
| 3 |
lg |
Garlic clove |
| 1/2 |
ts |
Rosemary; minced |
INSTRUCTIONS
Combine first 4 ingredients in heavy large saucepan. Cover and simmer over
medium-low heat until potatoes are tender, about 20 minutes. Transfer
mixture to blender or processor and puree until smooth. Return soup to
saucepan. Stir in rosemary and bring to simmer. Season to taste with salt
and pepper.
Recipe by: Bon Appetit Magazine
Posted to EAT-LF Digest by "Koula Smith" <tselectr@monisys.ca> on Nov 18,
1998, converted by MM_Buster v2.0l.
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