Title: Sweet Potato Soup
Categories: Suppe, Gemuese
Yield: 4 Servings

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

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" on
Nov 04, 1998