A look can be deceiving; it’s not carrot soup.
It is pleasure feeding your family the best there is, that you know is good for them, healthy and complete. They need this to live. There are finer things in life, but this way of cooking is high on the list of the finest that life brings. It cannot go unappreciated. In its own season, it is valued. It is longlasting, this way of eating, being accustomed to it and passing it on to your children. There is a time for the sweets, and they do come by, but there is always time for health and good reason because your family is worth everything more than you ever thought you could have and love. They don’t stay long around your table because they have to grow and pick their own spot in the world to camp, prepare and provide for their own. So pass on what is expected, needed, and given for the nourshiment of others, the ones who will always mean the most to you as well as those before you–
Harvest Sweet Potato Soup ~
– Taste of Home –
1 cup chopped celery
1/2 cup chopped onion (I mince mine for my children; more apt to eat it.)
1 tablespoon oil
3 medium sweet potatoes (1 pound), peeled and cubed
3 cups chicken or vegetable broth
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon salt (optional)
I also added cayenne pepper.
In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until tender.
The recipe goes on to say to discard bay leaf and process the soup, then pour it back into the pot. I think the chunks are better for this soup, not processing it, letting it stay as it is while cooking. Certain textures can change food, even the way food is trimmed or cut. It was a big hit with my little family the first time I cooked it this way.
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