Title: Spicy Sweet Potato Soup
Categories: Soup
Yield: 4 Servings

4	c	Chicken broth
2	c	Diced, peeled sweet potatoes
3	tb	Fresh orange juice
1/4	ts	Grated orange rind (colored
		Part only)
3	tb	Whipping cream
1/2	ts	To 1 1/2 ts minced, seeded
		Habanero or other hot
		Chili to taste
		Pinch freshly gd white
		Pepper
		Chopped fresh cilantro, for
		Garnish

Heat broth to a boil in a saucepan. Add sweet potatoes and boil until soft, about 15 minutes. Drain reserving broth in saucepan.

Place the sweet potatoes and some of the broth in a blender; puree until smooth. Add puree to reserve broth, along with orange juice and rind, cream, chili, and white pepper. Heat to a simmer and simmer 20 minutes. Garnish with cilantro.

Taken from The Press Enterprise (Riverside March 1995) This is adapted from "Salsa," by Reed Hearon, chef/owner of San Francisco's Cafe Marimba. This fresh habanero chili salsa is a Yucatan staple and is best eaten within an hour of making it. The citrus-chili flavor intensifies the longer it sits.

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