2007 RSF Food Committee/Sweet Potato Soup Recipe

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Sweet Potato Soup Friday lunch (50 servings)

  • 12.5 Tablespoon flour
  • 12.5 Tablespoon unsalted margrine
  • 18 cup Vegetable broth
  • 12.5 Tablespoon Light brown sugar
  • 18 cup Sweet potatos
  • 3 teaspoon Ground cinnamon
  • 1 1/2 teaspoon Ground nutmeg
  • 12.5 Cup soy milk

In heavy sauce pot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel colour. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree soup in batches and return to sauce pot. Add milk, a reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

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