e You To Help : orner Cooking C A Soup Sensation (NAPS)—Here’s a “soup”-er meal suggestion that may have your family “yam”-mering for more of the same: a savory sweet potato soup with sensational flavor, that can be served all year round. Creamy Sweet Potato and Spinach Soup will surprise and delight your entire family, and it’s easy to prepare. Perhaps best of all, the nutritional combination of spinach and sweet potato provides a powerhouse of beta-carotene and Vitamins A, C and E. It makes a great accompaniment to roast and A savory bowl of sweet potato and spinach soup: a delicious way pork—or you can serve it asa to serve up nutrition when you welcomefriends to your home. in itself. This hearty and healthy soup will impress everyone who triesit. In a large, heavy pot coated main course, as it’s really a meal Sweet Potato And Cream Of Spinach Soup (Makes 8 servings) 1 cup chopped onion Salt and pepperto taste with nonstick cooking spray over a medium-high heat, cook the onion, celery, red bell pep- per and garlic until the vegeta- bles are tender, about 5 to 7 minutes. Stir in the flour and gradually add the chicken % cup choppedcelery 1 red bell pepper, seeded broth, whisking until the soup 2 tablespoons mincedgarlic 1 cup all-purpose flour 3 (16 ounce) cansfat-free chicken broth 3 cups diced and peeled the heat and cook approxi- and chopped sweet potatoes or 3 cups canned yams 1 (10 ounce) bag fresh spinach leaves, stemmed and coarsely chopped 2 cups skim milk % cup sliced green onion stems(scallions) is blended. Add the sweet potatoes and bringto a boil, reduce mately 20 minutes or until the potatoes are very tender. Add the spinach, milk, green onion stems, salt and pepper, cook- ing until spinach is wilted and soup well-heated and thick- ened, about 5 minutes. For sweet potato recipes, visit www.sweetpotato.org or write to the Louisiana Sweet Potato Com- mission at P.O. Box 2550, Baton Rouge, LA 70821-2550.
