Ingredients
- 2 to 4 tablespoons water
- 1 medium onion, finely chopped
- 4 small sweet potatoes (about 2 pounds), peeled, halved lengthwise and cut across into 1/4-inch slices
- 1 apple, peeled, cored, and chopped
- 2 1/2 cups fat-free, reduced-sodium chicken broth
- 1/2 coconut candy bar (recommended: Mounds), finely chopped
- 2 cups evaporated skim milk
- 1/4 cup sherry
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon, plus more for garnish
- Salt and freshly ground black pepper
- 1 can fat free whipped cream, (recommended: fat free Reddi-whip) for garnish
Directions
Heat 2 tablespoons of water in a large saucepan over medium-high heat. Add onion and cook until softened, adding more water as needed, about 5 minutes. Add the potatoes and apple and stir in the broth. Bring to a boil, lower the heat and simmer until potatoes are very soft, about 45 minutes.
Puree the potato/apple/broth mixture in a blender, then stir in the chopped candy and blend. Return the mixture back to the saucepan. Add the milk, sherry, nutmeg, and cinnamon. Season with salt and pepper, to taste.
Ladle the soup into bowls and garnish with whipped cream and a sprinkle of cinnamon. Serve immediately.
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By tukee
Sedona, AZ
on October 07, 2010
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I wanted so badly to like this soup. The premise of the nuts-or-no-nuts from the sister recipe is darling. It looks healthy, or reasonably so, with no salt in the broth and no fat in the evaporated milk...and we LOVE sweet potatoes. But even with a candy bar and a touch of sherry, it has very little flavor. I was so disappointed! Fortunately, it was bland enough that I could add some ginger, butter, and a bit of sour cream to liven it up...there went the "healthy." Oh well...the idea of a Mounds candy bar in soup is so creative! The experiment was fun and that's what cooking is all about for me.
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