CookSmart (4th Issue) Page30

EatSmart Kitchen

Sweet Potato Purée Soup

"3 Less" Dish

Feature

Chinese style soup is prepared by directly boiling the ingredients, while Western style soup, e.g. pumpkin soup, potato purée soup and bean purée soup, is prepared by stirring the ingredients in soup. Have you ever thought of preparing soup by using sweet potato? Sweet potato purée soup is sweeter than pumpkin soup and gives a smoother feeling upon consumption. It is easy to cook too! Yellow-coloured and red- coloured sweet potatoes in the recipe enrich the taste of the soup.

Cooking Method

1. Wash the sweet potatoes and steam till done. Peel the skin and cut into chunks. Purée them in a food processor with half amount of the chicken broth. Set aside.
2. Pour the purée into a pot and add in the rest of the chicken broth. Bring to boil over slow heat, constantly stirring.
3. Stir-fry the walnut without oil until fragrant. Then use the back of a cleaver to mince the walnut. Set aside.
4. Transfer the purée into a bowl and add in low-fat cream. Sprinkle with minced walnut and serve.

Recipes are provided by Ms Charlene TSE.

Dish photos are provided by Ming Pao Weekly