DILLED SWEET POTATO SOUP
Prepare the day before serving:
• 4 leeks (white parts only) cut into 1/2-in. slices
• 1 tbsp. olive oil
• 4 large sweet potatoes, peeled, sliced 1/2-in. thick
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• 6 cups chicken stock, defatted
• 1/2 cup light sour cream
• 2 tbsp.fresh dill, finely chopped
In a large pot, sauté leeks in oil about 5 minutes or until soft.
Add potatoes, salt, pepper, and stock and bring to boil.
Lower heat to medium and cook, uncovered, for 15 minutes; let cool to room temperature.
Purée in a blender.
Chill overnight.
Pour into bowls; top each with a dollop of sour cream and a pinch of dill.
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
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