Title: Creamy Sweet Potato Soup (Lacto)
Categories: Soups, Potatoes, Prodigy, Dec., Fatfree
Yield: 16 Servings

8 c Water
2 ts Thyme leaves
3 c Diced onions
2 1/2 lb Yams
2 c Celery; thinly sliced
2 c Russet potatoes; chopped
1 c Carrots; 1/4" rounds
2 ts Dried basil
1 ts Dried tarragon
10 oz Frozen peas
- thawed under hot water
2 tb Parsley; minced fresh
1 c Nonfat sour cream
1/2 c Evaporated skim milk
2 ts Spike
2 ts Salt
2 tb Dried chives

A fat free hearty creamy & sweet soup that was altered to nonfat from the
original cookbook * 6 cups diced and 2 cups cut into 1/4" thick half
circles. Bring to a boil water thyme bay leaves onions & diced yams. Lower
heat to medium & cook covered about 30 min until potatoes begin to break
apart and form a broth. Add celery russet potato & carrots continue
cooking 10 min. Add half circle yams basil and tarragon. Lower heat and
simmer covered until carrots and yam pieces are tender about 10-15 min. Add
peas & parsley and simmer 5 min. Turn burner to lowest heat. Blend sour
cream and milk together in a blender container and add to soup along with
the spike salt & chives. Heat gently stirring often until soup is hot but
not boiling. Adjust seasonings to taste. Nutrition (per serving): 152
calories Total Fat 0 g (3% of calories) Source: FOLLOW YOUR HEART
VEGETARIAN SOUP COOKBOOK, Page(s): 68
:

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip