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 in a 2006 food section story. 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.)Glenn Fawcett, Baltimore Sun