From Sandi's Recipe File - Sweet Potato Vichyssoise

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"From Sandi's Recipe File"

Recipe Source:
May 1999 Issue
of Canadian Living Magazine

Serving Size: Makes 6 servings

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Sweet Potato Vichyssoise

Amount	Ingredient
2 tablespoons	butter
6 cups	diced peeled sweet potatoes
2 cloves	garlic, minced
1	onion, chopped
1 tablespoon	minced gingerroot
4 cups	vegetable stock
2 cups	milk
1/3 cup	plain yogurt

Preparation Instructions:

In large saucepan, melt butter over medium heat; cook sweet potatoes, garlic, onion and ginger, stirring often, for 5 minutes. Pour in stock; bring to simmer. Cover and cook over medium heat for 20 minutes or until vegetables are very tender.
Transfer soup, in batches, to blender or food processor; puree until smooth. Transfer to large bowl. Whisk in milk. Refrigerate for about 4 hours or until chilled. (Make ahead: Refrigerate for up to 12 hours.) Ladle into chilled bowls; garnish with dollop of yogurt. Makes 6 servings.

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