Sweet Potato Soup With Celery

Recipe Ingredients

1 tablespoon	15ml	Peanut oil
1/2 cup	31g / 1.1oz	Chopped onions
1 cup	110g / 3.9oz	Sliced celery
1 lb	454g / 16oz	Sweet potatoes - peeled and chopped
2 cups	474ml	Chicken stock
1		Bay leaf
1/2 teaspoon	2.5ml	Dried basil
		Toasted croutons - for garnish

Recipe Instructions

In a large stockpot, heat oil over medium heat. Add onion and saute until just golden, about 3 minutes.

Add celery, sweet potatoes, stock, bay leaf, and basil and bring to a boil. Reduce heat and simmer, loosely covered, until vegetables are very tender, about 25 minutes. Remove bay leaf, then puree in batches in a food processor or blender. Serve hot, garnished with croutons. This recipe serves 4.

Source:
THE HEALING FOODS by Patricia Hausman and Judith Benn Hurley (c) 1989 - Dell Publishing, New York - 461 pages - $12.95 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest

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