Broccoli Garden Soup

6 cups peeled and chopped sweet potatoes
6 cups chicken broth, divided use
2 onions, chopped
4 garlic cloves, crushed
1 tablespoon olive oil
1 cup chopped celery
3 cups chopped broccoli
1/2 teaspoon ground black pepper
2 cups chopped watercress

1. In large kettle over medium heat, simmer chopped sweet potatoes, covered, in 2 cups chicken broth for 10 minutes, or until soft. Remove sweet potatoes to a a food processor or blender and puree until smooth. Set aside.
2. In the same large kettle over medium-high heat, saute chopped onions and crushed garlic cloves in olive oil until the onions are translucent and starting to brown.
3. To the onion mixture add chopped celery; cook for a few minutes then add chopped broccoli and 4 cups chicken broth. Simmer, covered, for 8 minutes. Stir in the sweet potato puree. Add pepper. Top each portion with chopped watercress.

Makes 6 servings.

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