Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
500 g White fleshed sweet potatoes
2 tb Olive oil
1 Onion, finely chopped
4 Tomatoes
900 ml Beef stock
1/2 bn Fresh coriander leaves

If you serve this to guests it is odds on no-one will know what the
soup is based on. It is also a good bet that there will be takers for
seconds.

Wash, peel and cut into chunks 500 g white-fleshed sweet potatoes and
boil until tender. Drain well and set aside.

Heat 2 tablespoons olive oil in a large saucepan and saute 1 onion,
finely chopped, until transparent. Meanwhile pour boiling water over
4 tomatoes in a bowl, leave for 2 minutes and drain. Peel the
tomatoes (the skin will pull off easily) and chop them. Add tomatoes
to the onions and cook for about 5 minutes until soft.

Into a blender or food processor put the sweet potatoes and the tomato
mixture. Add 300 ml beef stock and puree. Return to the saucepan, add
a further 600 ml stock, adjust seasoning to taste and reheat. Finely
chop half a bunch of coriander leaves. Ladle the soup into bowls and
scatter the coriander over the top.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
4/27/93. Courtesy Mark Herron.

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