Title: Creamy Sweet Potato Soup (Lacto)
Categories: Soup Vegetable Check
Yield: 16 Servings

8	c	Water
2	ts	Thyme leaves
3	c	Diced onions
2 1/2	lb	Yams
2	c	Celery; thinly sliced
2	c	Russet potatoes; chopped
1	c	Carrots; 1/4" rounds
2	ts	Dried basil
1	ts	Dried tarragon
10	oz	Frozen peas thawed under hot water
2	tb	Parsley; minced fresh
1	c	Nonfat sour cream
1/2	c	Evaporated skim milk
2	ts	Spike
2	ts	Salt
2	tb	Dried chives

A fat free hearty creamy & sweet soup that was altered to nonfat from the original cookbook * 6 cups diced and 2 cups cut into 1/4" thick half circles. Bring to a boil water thyme bay leaves onions & diced yams. Lower heat to medium & cook covered about 30 min until potatoes begin to break apart and form a broth. Add celery russet potato & carrots continue cooking 10 min. Add half circle yams basil and tarragon. Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 min. Add peas & parsley and simmer 5 min. Turn burner to lowest heat. Blend sour cream and milk together in a blender container and add to soup along with the spike salt & chives. Heat gently stirring often until soup is hot but not boiling. Adjust seasonings to taste. Nutrition (per serving): 152 calories Total Fat 0 g (3% of calories) Source: FOLLOW YOUR HEART VEGETARIAN SOUP COOKBOOK, Page(s): 68 :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

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