Recipe - Garlic And Sweet Potato Soup

One fourth cup Plus 1 tablespoon vegetable
oil
3 md Leeks, trimmed and coarsely
chopped
1 lg Head garlic, cloves
separated and peeled
3 pound Sweet potatoes, peeled and
cut into 1inch chunks
8 cup Chicken stock or water, (up
to 10)
Salt and freshly ground
black pepper
One half cup Crumbled feta cheese
One fourth cup Finely chopped fresh chives

In a large heavy pot heat 3 tablespoons oil and saute the leeks until
tender, about 5 to 8 minutes. Reserve 3 large cloves of the garlic. Add the
remaining garlic and sweet potatoes to the pot and stir to combine. Add
enough chicken stock or water to barely cover the vegetables. Season with
salt and pepper. Bring to a boil, reduce heat and simmer until the sweet
potatoes are very tender about 20 to 30 minutes.

Cut the reserved 3 cloves of garlic into very thin slices. In a small
skillet heat the remaining 2 tablespoons oil and cook the cut or sliced up garlic
until golden. Transfer garlic chips to paper towels to drain.

In a blender puree the soup, in batches, until smooth and transfer to
another pot. Taste soup and adjust seasoning if necessary. Return soup to a
simmer. Ladle soup into serving bowls and garnish with garlic chips,
crumbled feta cheese and chives.

Yield: 6 servings

Recipe by: Cooking Live Show #CL8872 Posted to MCRecipe Digest V1 #596 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997