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Sweet Potato Soup


1.5 LBs sweet potatos, peeled and diced
1/2 LB baking potatos
1 onion
1 LB chix or Turkey backs
1 1/2 tablespoon salt
black pepper
1/4 cup cream (optional)

Boil vegetables and backs in 8 C salted water 1 hour
Discard bones
Process vegs until smooth, adding 2 c of the broth gradually
Return to pan. Whisk in remaining 4 c broth.
Serve very hot, add pepper and 1/2 tablespoon cream per bowl.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.