INGREDIENTS
In a pot, saute the onions, leeks and garlic in the oil until the onions are translucent.
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2 large sweet potatoes (peeled & diced)
1 large onion (chopped)
3 leeks (whites only, chopped)
3 carrots (sliced)
1 celery stalk (sliced)
1 garlic clove (minced)
2 T. fresh parsley
1 Qt. vegetable stock
2 c. water
2 T. oil
1 bay leaf
1 cinnamon stick
dash of nutmeg
salt & pepper (to taste)
1/2 c.(or more) milk (optional)
sour cream for garnish
Add the celery and carrots and saute five minutes more.
Add all remaining ingredients and simmer, cover slightly ajar,
for about 30 minutes.
Remove the bay leaf and cinnamon stick then puree the soup. Milk may be used to adjust to a thinner consistency.
Serve with a dollop of sour cream.
[Yield: 2-1/2 quarts]
