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ELEPHANT SOUP Recipe

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This recipe for ELEPHANT SOUP is from Beta Sigma Phi - Online Beta Book II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbs. Butter
1- 29oz. can Yams
1 Onion, chopped
1- 14 1/2 oz. can sliced Carrots
1 tsp. dry oregano
1 - 29 oz. can tomatoes
1/2 tsp. dry basil
2 1/2 cups Chicken broth
1/4 tsp. ground Cumin
2 Tbs. dry Sherry
1 clove Garlic, minced
sour cream and green onions for garnish
Directions:
Directions:
Melt butter in soup pot and saute' onion with herbs and galic. Add rest of items, juice and all, except for the sherry, sour cream, and green onions. Bring to a boil and simmer for several minutes, breaking up tomatoes with a spoon. Using a small pan, ladle in batches into blender and whirl smooth and transfer to another pot. At this point, you can let it cool and store in the fridge till needed. At serving time, either serve cold in the summer or heat up in the winter. Add Sherry to pot. Put a dollop of sour cream and a few sliced green onions on top of each serving.
Personal Notes:
Personal Notes:
Maybe we should call this "Yum Yam Soup". LOL!

 

 

 

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