| BONIATO-CHEESE SOUP |
Adapted from Brooks Tropicals recipe file.
3 cups peeled boniatos, cut into 1-2” chunks
1 quart water or stock
1 tsp. hot sauce
1 tsp. salt
1 tsp. Worcestershire sauce
½ pound shredded sharp cheddar cheese
Peel the boniatos, cut into chunks, and immediately place in water or
stock. Boniatos will darken quickly if allowed to sit out. Bring the stock
and boniatos to a boil, then simmer until tender, about an hour.
Strain out the boniatos and puree in a blender or food processor. Add
enough stock to puree easily. Then return the puree to the hot stock
and mix well. Add hot sauce, salt, and Worcestershire sauce. Simmer,
while gradually whisking in the sharp cheddar cheese in small amounts.
Garnish with chives, and serve hot with croutons or crackers.
3 cups peeled boniatos, cut into 1-2” chunks
1 quart water or stock
1 tsp. hot sauce
1 tsp. salt
1 tsp. Worcestershire sauce
½ pound shredded sharp cheddar cheese
Peel the boniatos, cut into chunks, and immediately place in water or
stock. Boniatos will darken quickly if allowed to sit out. Bring the stock
and boniatos to a boil, then simmer until tender, about an hour.
Strain out the boniatos and puree in a blender or food processor. Add
enough stock to puree easily. Then return the puree to the hot stock
and mix well. Add hot sauce, salt, and Worcestershire sauce. Simmer,
while gradually whisking in the sharp cheddar cheese in small amounts.
Garnish with chives, and serve hot with croutons or crackers.
