Title: Puree of Sweet Potato Soup
Categories: Soup Vegetable
Yield: 6 Servings

1	tb	Flavorless cooking oil
1	md	Onion; chopped
6	c	Low-sodium chicken broth OR water, or a mixture
1 1/4	lb	Sweet potatoes peeled and roughly diced
1/2	ts	Nutmeg
1	ts	Salt; or to taste
1/4	ts	White pepper
1/2	c	Chunky cranberry sauce
		Sour cream

HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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