In article > , Rhonda
Anderson > wrote:
(snip)
> Tonight we're having some sweet potato soup I made on the weekend and
> froze in a couple of batches. Same sort of thing. Cooked off some
> onion, ginger and curry powder in macadamia oil. Chopped up some gold
> sweet potatoes, cooked for a couple of minutes. Covered with chicken
> stock till very soft, pureed to a lovely smooth soup. Bit of salt and
> pepper. Lovely with a crusty bread roll.

That sounds really yummy, Rhonda -- I'd been thinking that sweet
potatoes would work, too. I picked up some fat-free half & half
yesterday to use in my next batch of the soup.
--
-Barb (www.jamlady.eboard.com updated 10-10-03; check the PickleHats tab)