chilled sweet potato and leek soup
 
3 lb.  sweet potatoes
1   leek, sliced and washed
1/2 stick  butter
1   onion, sliced
1/4 cup  chopped chives
5 cup  chicken stock
1 cup  cream
  salt and pepper to taste
 
bake the sweet potatoes in a preheated oven at 375: for 1 hour or until 
soft. let cool and peel. cook the leeks and onions with the butter in a 
pot for a few minutes. add chicken stock, salt and pepper. place in a food 
processor and add the peeled sweet potatoes and puree all together. return 
to pot and add cream. adjust seasoning and consistency. refrigerate a few 
hours until well chilled. if too thick, add more stock of half and half 
until desired consistency. stir in chopped chives and serve. jan 
 
-- 
 
(ID: 77466) Mirror: rec.food.recipes: Wed, Jan 14, 2004


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