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Cider Beans, Wild Greens & Dandelion Jelly
by Joan E. Aller

This recipe is a nice twist on the traditional vichyssoise. Native to the Americas, sweet potatoes are very common in the mountains and throughout the South. One can find sweet potato as the main ingredient in almost every cooking category. George Washington Carver can be thanked for the popularity of this wonderful-tasting vegetable. It was the Tuskegee Institute, where he did his research, that promoted the crop to aid farmers in the southern region who were having difficulties. This soup can also be served warm. Don't be surprised if this becomes one of your favorites.
Serves 6


    • 4 large sweet potatoes, quartered
    • 2 tablespoons unsalted butter or margarine
    • 1 medium sweet onion, chopped
    • 1 cup shredded carrots
    • 1/2 cup finely chopped celery
    • 2½ cups chicken broth
    • Pinch of ground nutmeg
    • Salt
    • 1/4 cup half-and-half


PLACE the sweet potatoes in a large saucepan and cover them with water. Bring to a boil and cook until the potatoes are tender. Drain the water, remove the skins from the sweet potatoes, and set the potatoes aside.

PLACE the butter, onion, carrots, and celery in the saucepan over medium heat. Saute until tender and the onions are clear. Add the broth, nutmeg, and sweet potatoes. Bring to a boil, and then reduce the heat to a simmer. Cover and cook for 40 minutes. Taste and add salt it needed. Let the soup cool. and then puree it in a blender or food processor. Slowly pour in the half-and-half and process just until smooth. Chill in the refrigerator before serving.


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