Wednesday, February 17, 2010
New England Sweet Potato Soup
I finally got to sit down with a cup of soup and oh my, it was wonderful. I think I had better tell you why I had such success with this soup and why I am not sure, if I can re-create it. I had most of the ingredients in the crockpot and was adding the spices. I used dried black pepper and when I started to put it in, the top fell off and there was a great deal of black pepper, swimming with the sweet potatoes.
I started scooping out as much of the black pepper, as possible, but what was left, was more than I would have used, a lot more. As a result, this soup was a contrast between the sweetness of the potatoes and the spicy flavor of the black pepper. That is one delicious taste. I could have finished the pot. I know this is a matter of taste but if you you like the sweet and savory (that is our name), then this is for you.
1/2 cup Rice Milk
3. If you like a smooth soup, use an immersion blender or potato masher to liquify it. If you like your soup chunky, serve with pieces of sweet potato swimming around. I did the latter.