Creamy Sweet Potato Soup (lacto) Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
8 cup: Water,
2 tsp: Thyme leaves,
3 cup: Diced onions,
2 1/2 lbs: Yams,
2 cup: Celery, thinly sliced
2 cup: Russet potatoes, chopped
1 cup: Carrots, 1/4" rounds
2 tsp: Dried basil,
1 tsp: Dried tarragon,
10 ounce: Frozen peas thawed under hot water,
2 tbsp: Parsley, minced fresh
1 cup: Nonfat sour cream,
1/2 cup: Evaporated skim milk,
2 tsp: Spike,
2 tsp: Salt,
2 tbsp: Dried chives,
Directions:
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. 1.80
Source from luhu.jp
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. 1.80
Source from luhu.jp