Sweet Potato Soup
1/2 cup (125 ml) butter
1/2 cup (125 ml) onions, chopped
1 cup (250 ml) | celery, chopped |
2 | large sweet potatoes, peeled and diced |
3 cups (750 ml) | chicken broth |
1 cup (250 ml) | milk |
1/2 tsp. (2.5 ml) ground cloves
Salt to taste
Pepper to taste
Heat butter in a large pot over medium heat. Add onions and celery and sauté for 10 minutes. Add sweet potatoes and chicken broth. Bring to a boil and reduce heat to medium low and simmer until sweet potatoes are tender. Remove pot from heat and let cool down. Using the Blending Attachment, immerse hand blender directly into pot and blend on speed 5 until creamy. Stir in the milk and cloves. Season with salt and pepper to taste. Reheat and serve.
Serves 6
Greek Salad Dressing |
|
1/2 cup (125 ml) | extra virgin olive oil |
2 tbsp. (30 ml) | red wine vinegar |
1 tbsp. (15 ml) | lemon juice |
1 tsp. (5 ml) | garlic powder |
1/4 tsp. (1 ml) | pepper |
2 tbsp. (30 ml) | dried oregano, crushed |
3/4 tsp.(3.75 ml) | salt |
1 tsp. (5 ml) | dijon mustard |
Pinch | thyme |
Using the Whisk Attachment, blend all ingredients on speed 2 until ingredients all well combined. Store in fridge for up to 3 weeks.
10
