Sweet Potato Soup with Parmesan & Basil August 25, 2010

1 1/4 pounds sweet potatoes, peeled & cubed (2 in.)

2 teaspoons olive oil

1 1/2 Tablespoons dry minced onion [-OR- 1/4 cup onion, minced]

2 cloves garlic, minced

1 Tablespoon sugar

4 cups water retained from boiling sweet potatoes

1 teaspoon salt

1 – 12 ounce can evaporated milk

Parmesan & basil

1. boil potatoes until tender, reserve & salt 4 cups liquid.
2. saute in oil – onion, garlic & sugar until softened. [Note: if using dry minced onion & garlic, rehydrate with a tablespoon or so water beforehand]
3. add to potatoes & reserved liquid. Simmer 5 minutes.
4. puree until smooth.
5. add milk & simmer until heated through.
6. top with Parmesan & basil after serving.

30 – 45 minutes from start to finish. Serves 4.

Pairs perfectly with a fresh loaf of homemade bread. A new favorite at our house!

find the original source recipe by Robin Miller at the Nest.com.

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