REVIEW: lora's tamarind sweet potato bisque

[Guest guest]

easy. elegant. comfortable. well balanced. vegetarian. Really good.

try it you'll like it! photo on web page http://home.earthlink.net/~kitpath/

 

ps - I bought another cooker. rival. 3.5-quart, 190watts, model 37351C (oval) --

and it cooks just as fast as my bigger crockpot (6 qt, 270watts, model 3060)

This soup registered 200F after 2 hrs on high in the slower cooker. But I like

this 3.5 quart pot. It's better for two of us with only one left over meal.

I'm making the " forgotten minestrone TOH " today.

 

 

 

* Exported from MasterCook *

 

Tamarind Sweet Potato Bisque

 

Recipe By :Lora Brody

Serving Size : 4 Preparation Time :0:00

Categories : Electric Slow Cooker Soups/Stews

{Rated}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/4 cups cubed peeled sweet potato -- (1-inch cubes)

3 cups vegetable broth

1 cup water

1/2 cup chopped onion

1/2 cup orange juice

2 tablespoons plum vinegar

2 tablespoons low-sodium soy sauce

1 1/2 teaspoons minced peeled fresh ginger

1 1/2 teaspoons dark sesame oil

1 teaspoon tamarind paste

1/4 teaspoon black pepper

1 fresh lemongrass stalk -- halved lengthwise

 

Variation from Lora Brody's Slow Cooker Cooking. The pods of the tamarind tree

yield a sweet-sour pulp that flavors many Dutch, Indonesian, and East Indian

dishes. You can find tamarind paste in specialty food stores or online. A little

goes a long way, so measure carefully.

 

1. Place all ingredients in an electric slow cooker. Cover and cook on HIGH 5

hours (see notes). Discard lemongrass. Place half of the potato mixture in

blender, and process until smooth. Pour the pureed potato mixture into a large

bowl. Repeat procedure with the remaining potato mixture.

 

REVIEW 2004-02-21. A delicious sweet potato soup with Thai flavors (tamarind,

lemon grass, sesame oil, ginger, but no garlic). It was as good as it sounds. It

wasn't distinctively sweet or savory or lemony. The ingredients mellowed by slow

cooking. Result was hard to describe, definitely comfortable. Serve as an

appetizer or side dish.

 

COOK'S NOTES: We chose orange-fleshed, red skinned potatoes; 1 large potato --

about 1 1/8 to 1 1/4-lbs -- is enough to made 3 1/4 cups of cubes. We used a

powdered tamarind. If you can't find fresh lemongrass, look for packages of

lemongrass tea bags. One bag is enough for the soup. An immersion blender made

the soup smooth. The soup cooked faster than anticipated: I switched to the LOW

setting after 2 1/2 hours. TIP : rinse the raw onion before adding to the soup

for easier digestion. - Pat Hanneman

 

Source:

" Cooking Light Magazine, March 2003 "

Yield:

" 8 cups "

Ratings : Points 0-10 2

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Per Serving (excluding unknown items): 280 Calories; 5g Fat (15.9% calories from

fat); 7g Protein; 53g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 1537mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 5212 0 0 0 0 5458 0 0 0 1477 0 2130706543