Lucile's Sweet Potato Crab Soup

From Daily Camera 11/24/99, John Lehndorff

8 Servings

• 1-1/4 lb sweet potatoes or yams, peeled and cut in slices

• 1-1/2 cups chopped yellow onions

• 3/4 cup chopped green bell peppers

• 3/4 cup chopped celery

• butter or vegetable oil

• 3/4 cup sherry

• 1-1/2 cups milk

• 2 cups cream

• 2-14/ TB brown sugar

• 1/2 tsp salt

• 1 TB and 1 tsp Lucile's Creole Seasonin

• 1/4 Lb Crabmeat

Boil sweet potatoes or yams until soft. Saute onions, green peppers and celery in oil or butter until soft. Then add sherry and boil for 3 minutes. Puree vegetables with the sweet potatoes in a food processor. Put into soup pot with remaining ingredients and simmer for 20 minutes. Makes 8 servings.