VELVETY YAM SOUP
Two 5 A Day servings
Serves 4
Ingredients
2 Yams (medium) or sweet potatoes (about 8 oz each)
2 Leeks (medium)
2 Tbsp defatted chicken stock
1/2 tsp dried dill
1-1/2 cup evaporated skim milk
Directions
Peel the yams or sweet potatoes and slice into 3/4" chunks. Place in a 1-1/2 quart casserole.
Trim the leeks, slit lengthwise, and wash well to remove all grit. Coarsely chop and add to the dish.
Stir in the stock and dill.
Cover the dish with vented plastic wrap and microwave on high for 5 minutes, or until the yams or sweet potatoes are just tender. Let stand for 4 minutes.
Transfer the mixture to a blender.
Pour the milk into a 2-cup glass container and microwave on high for 2 minutes, or until warm.
Add to the blender and puree.
Nutritional analysis per serving: Calories 206, Calories from Fat 2%, Cholesterol 3mg, Fiber 5g, Sodium 131 mg.
Source: Produce for Better Health
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