Sweet Potato Soup

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            FOOD FUNNY
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Thanks again to Rosemary Zwick of Cape Town, South Africa for this
chuckle:

I heard my wife mention one morning while getting ready for Church, "I
sure need some new stockings." When she went into the bakery on the
way home that afternoon to buy some rolls, I spied a clothing store
next door. So, I thought I would surprise her and went in to buy her
some new stockings. "Can I help you," the sales lady asked.

"Yes," I replied. "I would like to get some stockings for me wife
please."

"Sheer?" she asked.

"No, she ain't here," I replied. "She's next door buying rolls at the
bakery."

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            TODAY'S RECIPE
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As with all good recipes, this one can be adapted to suit the produce
available to you. Feel free to substitute like quantities of winter
squash or regular potatoes for the sweet potatoes in this quick and
easy soup.

Sweet Potato Soup

4 cups (1 L) beef, chicken, or vegetable stock
3 medium sweet potatoes, peeled and chopped
2 ribs celery, chopped
2 onions, chopped
1 bay (laurel) leaf
2 tsp (10 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
2 cups (500 ml) half-and-half or milk
Salt and freshly ground pepper to taste
Sour cream or plain yogurt for garnish (optional)
Chopped fresh chives, tarragon, or parsley for garnish (optional)

Combine the stock, sweet potatoes, celery, onion, bay leaf, and
tarragon in a large pot and bring to a boil over high heat. Reduce
the heat and simmer until the vegetables are tender, 20 to 30 minutes.
Discard the bay leaf, puree the soup in batches in an electric blender
or food processor, and return to the pot. Add the half-and-half,
salt, and pepper and bring to a simmer. Garnish with a dollop of sour
cream and a sprinkle of chopped herbs if desired. Serves 6 to 8.
Received on Thu Jan 27 07:15:22 2005