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- .RH MOD.RECIPES-SOURCE SWEEPTO-SOUP SPV "11 Apr 88" 1989
- .RZ "SWEET POTATO SOUP" "Mushroom cheese sweet potato soup"
- Here is a recipe for sweet potato soup. It is very good and very
- filling. I adapted it from a recipe in
- .I
- The Blue Strawberry Cookbook.
- (I deleted some ingredients and figured out the
- right proportions, since the original recipe contained no
- measurements.)
- .PP
- This is an excellent Sunday supper recipe for two people who can't
- quite finish a bottle of wine. It can safely be served to people
- who do not care for the texture of sweet potato.
- .IH "serves 2"
- .IG "2" "small sweet potato"
- .IG "2" leeks
- .IG "1 glass" "relatively dry chardonnay"
- .IG "10" "white mushrooms"
- .IG "4 Tbsp" "butter" "60 g"
- .IG "" "milk"
- .IG "" "cheddar cheese"
- .PH
- .SK 1
- Preheat broiler.
- Peel the sweet potatoes and slice them as thinly as you can manage.
- Slice the leeks.
- .SK 2
- Fry the potatoes and leeks in the butter until both are cooked. If
- multiplying the recipe for additional people, do this in small batches.
- .SK 3
- Puree the potato and leeks with the chardonnay.
- .SK 4
- Put the potato mixture into a soup pot. Add milk until it is thin enough to
- be called soup, instead of a vegetable puree.
- Add the mushrooms. Cook until the mushrooms are done, about 15 minutes.
- .SK 5
- Ladle the soup into large oven-proof soup bowls. Place slices of
- cheese on top of soup. Broil until cheese is melted and bubbling.
- .SK 6
- Serve with fresh bread, green salad, and chardonnay.
- .SH RATING
- .I Difficulty:
- easy.
- .I Time:
- 30 to 60 minutes, depending on how thinly you slice the potato (thinner
- slices cook faster).
- .I Precision:
- Approximate measurement OK.
- .WR
- Margaret Olson
- Apollo Computer, Chelmsford, Massachusetts, USA
- apollo!molson
-