Snow + Yummy Soup & Scones


The Sweet Potato Soup recipe is from FoodTV, Cooking Live. They had lots of them but I found one that I could change easily and a “quick fix.” My changes are in [].
SWEET POTATO SOUP
Recipe courtesy Cooking Live
1 tablespoon flour
1 tablespoon unsalted butter [2 tablespoons]
1 1/2 cups chicken broth (or vegetable broth, if desired) [I used 2 Oxtail packets]
1 tablespoon light brown sugar (I sweetened for our taste)
1 1/2 cups cooked sweet potatoes (I used canned)
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (I added additional allspice)
1 cup milk (I used FAT FREE cream)
Salt

In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

SWEET POTATO SCONES
Makes 12 scones
2 1/4 cups all-purpose flour
1/3 cup firmly packed brown sugar [I added additional 1/4 cup for sweetness]
2 teaspoons baking powder
1 teaspoon ground cinnamon [I added allspice, nutmeg]
1/4 teaspoon salt
1/3 cup butter
1 cup cooked mashed sweet potato [I used canned]
1/3 cup REAL heavy cream
3 tablespoons chopped pecans
3 tablespoons shredded coconut
1 egg white, lightly beaten

1. Preheat oven to 400 degrees. Lightly grease baking sheet.

2. In medium bowl, combine flour, brown sugar, baking powder, cinnamon and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs.
3. Stir in potato and cream until soft dough forms, working mixture with hands if necessary. On lightly floured surface, roll out dough to 1/2-inch thickness.
4. Using 2 1/2-inch round cutter, cut scones and place on prepared baking sheet. [I cut my round into “triangles” as is my custom for scones thus making 8 fat scones.]
5. In small bowl, combine pecans and coconut. Brush scones with lightly beaten egg white and sprinkle evenly with pecan mixture.
6. Bake 18 minutes, or until lightly browned. Cool on racks.
__________________________
If your family does not like sweet potato they will if they eat these recipes.
Enjoy & Bon Appetit!
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