For the dough:
"2/3 cup unsalted butter or margarine"
"2 cups all-purpose flour"
"1/3 cup buttermilk soured with 1 tablespoon lemon juice"
"1 pinch of ground oregano"
For the soup:
"3/4 cup chopped scallions"
"2 tablespoons unsalted butter or margarine"
"2 cups cooked and mashed sweet potatoes"
"2 1/2 cups chicken broth"
"1/2 teaspoon mustard seed"
"3 tablespoons all-purpose flour"
"1 1/2 cups milk"
"1 1/2 cups grated cheddar cheese"
For the dough:
"2/3 cup unsalted butter or margarine"
"2 cups all-purpose flour"
"1/3 cup buttermilk soured with 1 tablespoon lemon juice"
"1 pinch of ground oregano"
For the soup:
"3/4 cup chopped scallions"
"2 tablespoons unsalted butter or margarine"
"2 cups cooked and mashed sweet potatoes"
"2 1/2 cups chicken broth"
"1/2 teaspoon mustard seed"
"3 tablespoons all-purpose flour"
"1 1/2 cups milk"
"1 1/2 cups grated cheddar cheese"
Prepare the dough: combine the butter or margarine, cut into pieces, with the flour and mix well
Add the soured buttermilk and mix well
Cover and refrigerate for two hours
For the soup: sauté the scallions in butter until tender but not browned
Add the sweet potatoes, chicken broth, and mustard seed
Let it simmer
Reduce heat and cook slowly for 15 minutes or until the sweet potatoes are tender
Mix the flour with 1/3 cup milk
Add to the pot along with the remaining milk
Cook stirring until thickened
Add the cheese and stir until melted
Serve hot
Note: store leftover crackers in an airtight container for future use.
