Baltimore Sun photo by Glenn Fawcett
December 12, 2006
This sweet potato soup is one that local chef Morris Martick has been making at his restaurant for many years. We printed the recipe in his words. The soup is comfort food at its best.
Boil 4 sweet potatoes until tender. Remove skin. Cut into large cubes. Put into saucepan, then add:
Diced carrots (matchstick size), broccoli, string beans, mushrooms
"A little bit of water." (We added about 1 1/2 cups.)
Brown sugar (tablespoon per serving)
"An appropriate amount" of butter (tablespoon per serving)
Heavy whipping cream (But how much? "Use your instincts as a cook.")
Bring to boil until vegetables are cooked through (potatoes should be smooth) and soup is slightly thickened.
Don't overcook. "Or the cream will curdle."
(Note: We tested Martick's recipe using 4 sweet potatoes, 2 cups shredded carrots, 2 1/2 cups broccoli florets, 2 1/2 cups string beans, 2 cups sliced mushrooms, 4 tablespoons brown sugar, 4 tablespoons butter and 3/4 cup heavy cream.)
Per serving: 482 calories, 7 grams protein, 29 grams fat, 18 grams saturated fat, 54 grams carbohydrate, 9 grams fiber, 91 milligrams cholesterol, 416 milligrams sodium