Sweet Potato & Cheese Soup
2 med. sweet potatoes (3 cups diced)
1 large onion, chopped
2 cups water
1/2 tsp nutmeg
3-4 tsp Dijon mustard
1 cup aged Cheddar chees, grated & lightly packed
1/2 cup skim milk (approximately)
1 tsp sea salt, or 2 tsp shiro miso
Instructions:
In a large soup pot, simmer sweet potatoes & onion in the water till tender. Transfer to blender or food processor in batches and blend until creamy. Return creamed mixture to pot, add nutmeg, mustard & cheese & stir over medium heat until cheese is melted. Add as much milk as needed to achieve the desired consistency & add salt or miso. If using miso, remove from heat & mix well to blend.
Posted on: December 15th, 2004 Credit: Cooking With the Right Side of the Brain
