Busters Recipes

Sweet Potato & Blue Cheese Soup


2 lbs sweet potatoes, peeled and cut into chunks
6 cups of water
3 packets of chicken boullion (optional)
2 Tablespoons fresh lemon juice
4 ounces of blue cheese, crumbled
salt and pepper to taste
cream for garnish
toasted walnuts for garnish


In a medium soup pot, cook sweet potatoes in water with bouillion until
tender. Drain, reserving cooking liquid. Cool slightly and puree in blender
with cooking water.

Return puree to stove, stir in lemon juice, blue cheese, and salt and pepper
to taste. Simmer gently 10 minutes until cheese is melted. Do not allow to
boil.

Ladle into serving bowls and garnish with a few drops of cream and walnuts.

Yield: 4 - 6 servings.

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