-=> Quoting Shawn Highfield to Dale Shipp <=-

 SH> Andrea and I love baked Sweets.  I normally grab a big one every other
 SH> week and we split it.

I ma halfing half of a baked sweet potato as I type. I dressed it
with butter, garlic, cayenne and thyme.

The other half will be peeled and chopped up tomorrow, then turned
into a cream soup.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean, Sausage, and Sweet Potato Soup
 Categories: Soups, Sausage, Smoked, Beans, Potatoes
      Yield: 4 Servings
 
  1 1/2 c  Dried black beans
      3 cl Garlic; minced
      1    Bay leaf
    1/4 ts Ground allspice
      2 c  Chicken broth
  5 1/2 c  Plus 1 tablespoon water
      1 tb Tomato paste
    1/4 lb Smoked hot beef and pork
           -sausage; cut into
    1/2    -inch pieces
    1/2 ts Worcestershire sauce
      1 lb Sweet potatoes
      3    Scallions; chopped
           Garnish: chopped scallion
 
  In a 4-quart saucepan simmer beans, garlic, bay leaf, allspice,
  broth, and 5 1/2 cups water, partially covered, until beans are
  tender, about 50 minutes. Discard bay leaf. In a blender pur0e 1
  cup beans with 1 cup cooking liquid and return to pan.
  
  In a small bowl stir together tomato paste and remaining
  tablespoon water and stir into beans with sausage and
  Worcestershire sauce. Simmer soup, covered, 15 minutes. Soup may
  be prepared up to this point 3 days ahead, cooled, uncovered, and
  chilled, covered.
  
  While soup is simmering, peel sweet potatoes and cut into 1/2-inch
  pieces. In a steamer set over boiling water steam potatoes,
  covered, until tender, about 10 minutes. Stir potatoes, scallions,
  and salt and pepper to taste into soup.
  
  Makes about 8 cups

  Serve soup garnished with scallion greens.
  
  Source: Gourmet December 1995
  Posted to EAT-L by Jennie Craig

MMMMM


Cheers

Jim


... I love sweet potatoes. I love marshmallows. BUT NOT TOGETHER!

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