Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
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- 1 Sweet potato, (or 1/2 acorn
- 1/2 ts Italian herbs
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Preparation
Simmer the soup until the vegetables are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste. Serve NOTES : Instead of stock or vegetable bouillon cubes, you can take out 1/2 cup of soup after pureeing and dissolve a tablespoon of miso in it, then return it to the pot and mix. Almost all of these combinations are good with the addition of 1/2 an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined, of course): : a tablespoon of tomato paste : 1/2 cup of leftover beans or grains : a few dried mushrooms or dried tomatoes : a few tablespoons of sauerkraut : a tablespoon of capers or chopped pickle added before serving : a tablespoon of yogurt swirled in right before serving (pretty!) : toasted pumpkin/squash seeds or wheat germ sprinkled on top Recipe by: Net Posted to JEWISH-FOOD digest V97 #041 by Annice Grinberg on Feb 06, 97.
