TWO-POTATO BISQUE
Potato Soup is a favorite of all and adding yams makes this delicious soup very nutritious.
Also see Article: Louisiana Sweet Potatoes
Makes 4 to 6 servings.
• 1 large sweet potato (yam), peeled and cut into 1-inch cubes or 1 (15oz.) can sweet potatoes
• 1 large baking potato, peeled and cut into 1-inch cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• Salt to taste
• 1 tsp. dried thyme
• 1/8 tsp. cayenne pepper
• 2 cups canned fat-free chicken broth
• 1 cup low-fat buttermilk
• 1 cup skim milk
• 2 tbsp. lime juice
• 3 tbsp. chopped fresh cilantro, optional
In a large pot, combine sweet potato, baking potato, onion, garlic, bay leaf, salt, thyme, cayenne and chicken broth.
Bring to a boil.
Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
Pour mixture into food processor and blend until smooth; return to pot.
Add buttermilk, skim milk and lime juice.
Cook over low heat until heated through; do not boil.
Sprinkle cilantro on each serving, if desired.
Note: If using canned yams, cut in small chunks and stir in at the end of cooking.
Per serving: CAL 99 (5.6% from fat); FAT 0.6g; PROTEIN 4.7g; CARB 8.9g; CHOL 2mg; SODIUM 257mg
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
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