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chile-sparked-sweet-potato-soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a light dinner. To make the shoestrings, see Tortilla Toasts

Yield : 4 servings
Cooking Time : 12 minutes in a microwave oven, 20 minutes in a conventional oven

Ingredients

  • 2 medium sweet potatoes, peeled and cut into ½-inch dice
  • 4 scallions, thinly sliced (1 tablespoon sliced tops reserved for garnish)
  • 1 cup evaporated skim milk
  • 1 tablespoon ground pure hot red chile, or to taste
  • Few grates of fresh nutmeg
  • Baked tortilla shoestrings , for garnish (optional)

Directions

1. Place the potatoes, scallions, and 1 cup water in a 2-quart glass or microwavable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes (see *Note).

2. Transfer the potato mixture to a food processor. Add the milk and 2 teaspoons of the chile and process until pureed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve each bowl garnished with the reserved chile and scallion.

Notes

To cook conventionally, place the sweet potatoes, 1 cup water, and scallions in a heavy, medium saucepan, cover, and simmer for about 15 minutes, or until fork-tender. Puree as above.


© 1998 Jane Butel
 

Nutritional Information

Nutritional information is provided by the author.

Per serving: Calories 142, Protein 6 g, Carbohydrates 28 g, Fiber 3 g, Fat 1 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 86 mg.

 

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