Creamy Sweet Potato Shrimp Soup With Malunggay
by Ernest Reynoso Gala
100 grams Magnolia Gold Lite butter
1 cup chopped white onions
500 grams small shrimp peeled
3 cups sweet potato, peeled and cubed (kamote, preferably the yellow variety)
2 cups water
1-1/2 tsp. fine salt
½ tsp. Pepper
3 cups Magnolia fresh milk
1 cup fresh malunggay leaves for topping
1) Prepare a 3-quart soup pan and ladle.
2) Put light butter and onions in the soup pan and cook until onions are translucent. Add shrimps and cook for 2 minutes. Set aside.
3) Add sweet potato, water, salt, and pepper in the same pan. Cover. Let boil for 15 minutes and puree using a hand blender or regular blender.
4) Return mixture to the soup together with shrimps and milk and continue to cook until simmering. Divide the 6 portions and top with malunggay leaves. Serves 6.