Sweet potato soup - sopa de batata doce
Yield: 4 Servings S
Ingredients:
- 500 g White fleshed sweet potatoes
- 2 tb Olive oil
- 1 Onion finely chopped
- 4 Tomatoes
- 900 ml Beef stock
- 1/2 bn Fresh coriander leaves
Instructions:
If you serve this to guests it is odds on no-one will know what the soup is based on. It is also a good bet that there will be takers for seconds. Wash peel and cut into chunks 500 g white-fleshed sweet potatoes and boil until tender. Drain well and set aside. Heat 2 tablespoons olive oil in a large saucepan and saute 1 onion finely chopped until transparent. Meanwhile pour boiling water over 4 tomatoes in a bowl leave for 2 minutes and drain. Peel the tomatoes (the skin will pull off easily) and chop them. Add tomatoes to the onions and cook for about 5 minutes until soft. Into a blender or food processor put the sweet potatoes and the tomato mixture. Add 300 ml beef stock and puree. Return to the saucepan add a further 600 ml stock adjust seasoning to taste and reheat. Finely chop half a bunch of coriander leaves. Ladle the soup into bowls and scatter the coriander over the top. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald 4/27/93. Courtesy Mark Herron.
