(I got this recipe from
www.topsecretrecipes.com)
Wow! This soup was SO incredibly delicious I've been trying to think of a way to get away with making it since starting the LC WOL. I am going to try substituting pumpkin for Sweet potatoes, and I'll let you all know how it goes! For now here's the original recipe for Cream of Sweet Potato soup, if anybody wants to try it or try making it a LC way. I thought about substituting macs or almonds for the cashews, but I dunno. they were so delicious I might just have to leave them in!
Sheri J
The Soup Nazi'sŪ
Cream of Sweet Potato Soup
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New Yorkers have lined up around the block for years now to get a hot cup of Al Yeganeh's delicious soup at Soup Kitchen International. Many are familiar with the demands: "Pick the soup you want!", "Have your money ready!", and "Move to the extreme left after ordering!" Customers know if they don't stick to the rules, they'll be quickly scolded and may not get served; even after waiting for as long as two hours to get to the front of the line. This is precisely how the non-smiling Yeganeh was portrayed by actor Larry Thomas in Seinfeld episode number 115, when he forever became known as the "Soup Nazi."
4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)
1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15-20 seconds, but you don't need to mash them until they are entirely smooth.
3. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.
4. When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft. Serve hot with an attitude.
Makes 6-8 servings.