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about two small (about about six hundredg) orange sweet potatoes (kumara), peeled, cut into about twocm pieces one brown onion, cut into quarters one hundred and twenty-fiveml (one/about two cup) extra-light thickened cream (Recipes by ingridients cream) one quarter cup loosely packed fresh continental parsley (Recipes by ingridients parsley) leaves about three hundred and seventy-fiveml (one one/about two cups) skim milk Salt freshly ground black pepper (Recipes by ingridients black pepper) one/about two sheet (twenty-four x twenty-fourcm) ready-rolled reduced-fat puff pastry, just thawed one x twentyg pkt poppy seedsStep one Preheat oven to two hundredC. Sweet-potato Soup With Poppy-seed Twists Recipe. Line a baking tray with baking paper. Sweet-potato Soup With Poppy-seed Twists Recipe. Cook sweet potato in a saucepan of boiling water for about eight minutes. Add onion and cook for a further about two minutes or until tender. Drain. Sweet-potato Soup With Poppy-seed Twists Recipe. Step about two Place the sweet-potato mixture,, cream (Recipes by ingridients cream) parsley (Recipes by ingridients parsley) and half the milk in the bowl of a food processor and process until smooth. Sweet-potato Soup With Poppy-seed Twists Recipe. Return to pan and stir in the remaining milk. Taste and season with salt and pepper. Place over medium heat and simmer, stirring occasionally, for three minutes or until heated through. Step three Meanwhile, cut pastry crossways into eight threecm-thick strips. Place poppy seeds on a plate. Twist pastry strips and roll in the poppy seeds. Place on tray and bake in oven for about ten-twelve minutes. Sweet-potato Soup With Poppy-seed Twists Recipe. Step four Ladle soup among serving bowls and serve with twists..
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