• 1-1/4 lbs. sweet potatoes, peeled, cut in half lengthwise and cut crosswise into 1/2 inch slices
• 1 cup scallions, white and light green parts only, sliced
• 2-1/2 cups vegetable or chicken stock
• 1/4 cup evaporated skim milk
• 1 cup cool herb croutons

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 15-20 minutes or until tender. Remove from steamer basket and set aside. Combine scallions and half the stock in a heavy saucepan over medium heat. Simmer 10 minutes, stirring occasionally. Transfer stock mixture to a food processor or blender. Add cooked sweet potatoes and purée until smooth. Return potato mixture to saucepan. Add remaining stock and bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer 5 minutes. Season with salt to taste. Serve soup warm or chilled with milk and croutons.

Per serving: calories 223, fat 2.7g, 11% calories from fat, cholesterol 1mg, protein 5.3g, carbohydrates 45.2g, fiber 5.1g, sugar 10.8g, sodium 335mg, diet points 4.2.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.4, Fruit: 0.0, Bread: 2.3, Lean meat: 0.0, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chablis, Fumé Blanc, or Chenin Blanc.