Granny has requested the soup recipe that I mentioned a few blogs back: the one that I scalded myself with and the one to which I added part of my own precious flesh. I have made this a number of times, and it's always a tasty hit. I found the recipe in Crazy Plates by Janet and Greta Podleski (of Ottawa, I might add proudly). I have taken to doubling the recipe since it's so good and it doesn't require much more work.
- Mix the following ingredients and roast at 425°F for 25 minutes, stirring once halfway through:
- 6 cups cubed sweet potatoes, 1.5 cups coarsely chopped onions, 1 tbsp olive oil, 1 clove garlic minced
- Transfer to a soup pot; add the following ingredients; bring to boil and then simmer,covered for 10 minutes.
- 5 cups low fat chicken broth, 1 tbsp each grated orange zest and gingerroot, 1 clove, 1/2 tsp each garlic and salt, 1/4 tsp black pepper
- Puree batches with blender or food processor.
- Serve with a swirl of sour cream (low fat) and garnish with fresh cilantro if desired. (I usually do the sour cream but have never used cilantro)
Wow, that was fast. I'll either copy it or link to it.
ReplyDeleteThanks. I yam what I yam.
I'm glad you've posted it again, because I just happen to have a huge stock pot full of chicken broth and a terrible yearning to do something other than the traditional chicken/rice/vegetable I make every week. Whoopee! And I LOVE sweet potatoes. And ginger and orange. And sour cream. What's not to love?
ReplyDeleteThat sounds lovely. I bet a little cayenne pepper would complete it perfectly.
ReplyDeleteGranny needs to get out more! "I yam what I yam"???? OMG....
ReplyDeleteI'll give it a go... we've got the cold weather going on here - it'll be perfect!
Sounds good to me - and I have some sweet potatoes going to waste, thanks AC. ec
ReplyDelete