Holiday Sweet Potato Soup
|Sweet potatoes||2 Large (About Impounds Total)|
|Minced onions||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄2 Cup (8 tbs)|
|Tart green apple||1 , peeled and diced|
|Chicken stock||2 Cup (32 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Grated nutmeg||1⁄8 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Low fat milk||1 Cup (16 tbs)|
Pierce the sweet potatoes with a knife in several places.
Arrange side by side on a paper towel in the microwave.
Microwave on high for 4 to 5 minutes.
Flip and rearrange, then microwave on high for 4 to 5 minutes, or until tender.
In a 3-quart casserole, combine the onions, celery, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir in the apples.
Microwave on high for 4 minutes, or until the apples are crisp-tender.
Peel and quarter the sweet potatoes.
Place in a blender with 1 cup of the stock and the cinnamon, coriander, nutmeg, and ginger.
Process on medium speed until smooth.
Stir in the milk and the remaining 1 cup stock.
Pour back into the casserole.
Cover with a lid and microwave on high for 5 to 6 minutes, or until heated through.