HIDECLAYTON...NEWLAND...SPRUCE PINE...
WAYNESVILLE...ASHEVILLE...SYLVA...FRANKLIN...BREVARD...
HENDERSONVILLE...LENOIR...MORGANTON...MARION...LAKE LURE...
RUTHERFORD...COLUMBUS
511 PM EST THU MAR 11 2010
.NOW...
AREAS OF LIGHT RAIN AND DRIZZLE WILL CONTINUE ACROSS PORTIONS OF
THE WESTERN CAROLINAS AND NORTHEAST GEORGIA THROUGH 700 PM. THIS
LIGHT RAIN AND DRIZZLE WILL PRIMARILY AFFECT AREAS ALONG AND NEAR
THE BLUE RIDGE. ADDITIONAL RAINFALL AMOUNTS IN THESE AREAS WILL
GENERALLY BE LIGHT...WITH A FEW HUNDREDTHS OF AN INCH EXPECTED AT
MOST LOCATIONS.
HIDE
Yep, my husband sweet talked me. He married an Italian woman who loves food, and doesn't mind sharing her recipes. I got the idea from Real Simple magazine, and just like my mother would do, I adapted it to my own tastes and what I have in hand.
Here are the ingredients:
3 lbs. of sweet potatoes
1 Tbsp. olive oil
1 onion chopped
1 celery stalk sliced
1 apple peeled and thinly sliced
1/2 teaspoon pepper
2 teaspoons salt
(you may want to try substituting some winter squash for the potatoes, or add some ginger to the mix, maybe a bit of cinnamon)
Directions:
Heat oven to 400 degrees, prick the potatoes with a fork, place on a baking sheet and roast until tender (40-45 minutes).
Meanwhile, heat the oil in a large sauce pan over medium-high heat--add the onion, celery and apple and cook, stirring occasionally until soft about 10-12 minutes.
Halve the potatoes, scoop out the flesh, then add to the saucepan, add 6 cups of water, the salt and pepper and other spices). Cook until heated through (8-10 minutes).
Puree the soup in the saucepan using an immersion blender (or working in batches, use a standard blender). Add more water if needed to reach the desired consistency.
Serve with croutons and a dollop of sour cream (and a garden salad, fresh from the back yard).