Sweet Potato Soup

Global Cuisine > Chinese > Sweet Potato Soup
167 of 177 < prev next >

Serves 4

Ingredients :

2 large sweet potatoes
2 cups canned chicken broth (divided)
1 tablespoon reduced-calorie margarine
1 tablespoon all-purpose flour
1/4 teaspoon ground ginger
1 cup fat-free evaporated milk
1 tablespoon chopped pecans

Method :

1. Preheat oven to 400ºF. Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool (When cool, remove and discard skin; chop potatoes).

2. Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.

3. Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stir until slightly thickened and bubbly for 3-5 minutes.

4. Cook another 1 minute and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Stir until heated through, about 5 minutes more.

5. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.

6. Ready for serve.

Remark :

For an extra flavor boost, add the curry powder with the flour and ginger. And toast the pecans to help maximize their flavor.

Global Cuisine > Chinese > Sweet Potato Soup
167 of 177 < prev next >