Sweet Potato Soup
View Nutrition Facts
Ingredients
- 1 8 ounce large sweet potato, peeled, cut into 1-1/2-inch cubes
- 2 cups fat-free chicken or vegetable broth
- 1/2 cup vanilla soy milk
- 10 tablespoons pressurized whipped cream
Directions
1. In a medium saucepan over high heat, bring sweet potatoes and broth to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes, or until sweet potatoes are very soft.
2. Remove from heat. Using an immersion blender, puree in pan until smooth. (Alternatively, puree in a regular blender.)
3. Stir soy milk into soup over medium-high heat. Bring just to a boil.
4. Serve soup hot in espresso cups or large shot glasses, topped with 1 tablespoon whipped cream.
If need to add salt of this make
11/15/2012 07:47:30 PM Report AbuseIf you are surving it in a large shot glass you aren't going to have very big portions, I wouldn't think.
9/26/2011 09:18:43 AM Report Abusebeing that it's only 2.5 cups liquid..i would assume that they expect the potato to add 2.5 cups and the servings are .5 cups...which is quite small.
2/26/2010 11:23:31 AM Report Abuse10. You use 1 tbsp of whipped cream for one cup so I assume 10 servings.
11/22/2009 12:56:20 PM Report AbuseHow many servings does this make?
11/22/2009 12:01:32 PM Report Abuse