Sweet Potato leaves from last years garden...look through it and pass it along to a friend...I found so many delicious looking
recipes in this cookbook that I just ordered myself a copy!
"The Sweet Potato Cookbook" by Lyniece North Talmadge
Lyniece's Dinner Party Soup
4 medium sweet potatoes, baked
Nonstick vegetable spray
8 cups chicken stock
Kosher salt
1 tsp. orange zest
Nutmeg, freshly grated
3 tart apples, washed and cubed
1 red pepper, cubed
1 yellow pepper, cubed
2 green peppers, cubed
3 cups apple juice
2 Tbsp orange juice concentrate
Medium dry sherry
1 red and 1 green bell pepper, cut in strips
Creme Fraiche
Preheat oven to 350 degrees. Wash the sweet potatoes and spray with vegetable spray. Place on a baking sheet and bake for about 1 hour until tender.
Cool, peel, puree the sweet potatoes and place in a stock pot along with the chicken stock, Kosher salt to taste, orange zest, nutmeg, apple pieces, and cubed red, yellow and green peppers. Bring to a boil and quickly reduce the heat. Simmer for 20 minutes. Add apple juice and orange juice concentrate, and cook 5 minutes more. Strain. If needed, add a splash of dry sherry to taste. Garnish with red and green pepper strips with a teaspoon of Creme Fraiche.
Creme Fraiche
1 cup heavy cream
1 cup sour cream
In a saucepan combine the cream and sour cream. Mix well and heat over low heat until warm. Put into a covered jar and let sit at room temperature for 6-8 hours. Refrigerate overnight before using. Keeps 2-3 weeks.
Doesn't this sound like a delicious fall soup!
I hope you enjoy it!
Karen












