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The Lake News Online
  • Recipe of the week: Creamy sweet potato soup

  • Serves 6 from Cooking Light
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  • Serves 6 from Cooking Light
    2 pounds sweet potatoes, halved lengthwise (about 2 large)
    ¼ cup water
    2 tsp olive oil
    1 cup chopped onion
    ½ tsp ground cumin
    ¼ tsp crushed red pepper
    4 cups unsalted chicken broth
    ¼ tsp salt
    6 bacon slices, cooked and crumbled
    1 ounce fresh Parmesan cheese, shaved
    2 Tbsp flat-leaf parsley leaves (optional)
    Place potatoes, cut sides down in an 11 x7 microwave-safe baking dish. Add ¼ cup water; cover with plastic wrap. Microwave 15 minutes on high or until potatoes are tender. Cool slightly; discard potato skins. Heat a saucepan over medium-high heat. Add oil and onions. Sauté 1 minute or until translucent. Stir in cumin, red pepper, and chicken broth. Bring to a boil. Place half of sweet potato and half of broth in a blender, blend until smooth. Pour into large bowl and repeat with the other half. Return to saucepan to reheat if necessary. Stir in salt. Divide among bowls and sprinkle with bacon, Parmesan, and parsley.
    Nutrition Information: 233 calories, 6 g fat, 11 g protein, 34 g carbs, 5 g fiber, 530 mg sodium
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