Creamy sweet potato soup(lacto)

 
                      CREAMY SWEET POTATO SOUP (LACTO)
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Soups                            Potatoes
                 Prodigy                          Dec.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
  
 
 
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