The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Sweet Potato Soup (Sopa de Batata Doce)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound boniatos (white sweet potatoes) salt 4 tablespoons butter
1 medium onion, finely chopped 4 medium tomatoes, peeled and chopped 4 cups beef stock
freshly ground pepper 2 tablespoons chopped parsley or fresh coriander (cilantro), optional



1 Peel the sweet potatoes, sliced thickly, and put into a saucepan with cold salted water to cover. Bring to a boil, reduce the heat, and simmer, covered, until tender, about 20 minutes. Drain thoroughly and chop coarsely.
2 Heat the butter in a skillet and saute the onion until it is soft. Add the tomatoes and cook for about 5 minutes longer. Put the mixture into a blender or food processor with the sweet potatoes and 1 cup of the stock and reduce to a smooth puree. Pour into a saucepan with the rest of the stock. Season to taste with salt and pepper and reheat. Garnish with chopped parsley or coriander.

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