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SILKY SWEET POTATO AND APPLE BISQUE




Source of Recipe


The Pyramid Cookbook by Pat Baird


Recipe Introduction


copyright 1993 by Pat Baird, reprinted
by permission of Henry Holt & Co., New York.


List of Ingredients




1 Tbs canola oil
2 C chopped onion
2 lbs. sweet potatoes, peeled and cut into 1-inch cubes
2 tart apples, cored, peeled, cut into 1-inch cubes (about 12 ozs.)
3 C vegetable broth
3/4 apple juice
1 tsp EACH dried thyme and dried basil, crushed
1/4 tsp freshly ground black pepper

Recipe



In a large saucepan heat the oil over medium-high heat.

Add the onion and cook for about 3 minutes, stirring occasionally, until tender. Add remaining
ingredients, cover partially, and bring to a boil.

Reduce heat and simmer for about 15 minutes, or until the potatoes are tender.

Cool slightly. In the workbowl of a food processor, puree soup in several batches (depending on the size of your processor) until smooth. Return the soup to the pan, and heat until
warmed through.