Recipe - Creamy Sweet Potato Soup (Lacto)

8 cup Water
2 teaspoon Thyme leaves
3 cup Diced onions
2 One half pound Yams
2 cup Celery; thinly cut or sliced up
2 cup Russet potatoes; chopped
1 cup Carrots; 1/4" rounds
2 teaspoon Dried basil
1 teaspoon Dried tarragon
10 ounce Frozen peas
thawed under hot water
2 tablespoon Parsley; minced fresh
1 cup Nonfat sour cream
One half cup Evaporated skim milk
2 teaspoon Spike
2 teaspoon Salt
2 tablespoon Dried chives

A fat free hearty creamy & sweet soup that was altered to nonfat from the
original cookbook * 6 cups minced and 2 cups cut into 1/4" thick half
circles. Bring to a boil water thyme bay leaves onions & minced yams. Lower
heat to medium & cook covered about 30 min until potatoes begin to break
apart and form a broth. Add celery russet potato & carrots continue
cooking 10 min. Add half circle yams basil and tarragon. Lower heat and
simmer covered until carrots and yam pieces are tender about 1015 min. Add
peas & parsley and simmer 5 min. Turn burner to lowest heat. Blend sour
cream and milk together in a blender container and add to soup along with
the spike salt & chives. Heat gently stirring often until soup is hot but
not boiling. Adjust seasonings to taste. Nutrition (per serving): 152
calories Total Fat 0 g (3% of calories) Source: FOLLOW YOUR HEART
VEGETARIAN SOUP COOKBOOK, Page(s): 68
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D/L from Prodigy 121494. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip