1 cup fat-free chicken stock
2 cups skim milk
1 ½  pounds sweet potatoes, uncooked, peeled, cut in chunks
2 stalks celery with leaves, sliced
¼  cup chopped shallots, or scallions, white part only
1 large tart apple, cored, cut in chunks
2 tablespoons dry sherry, or Madeira wine, optional
1/8 teaspoon ground allspice
6 tablespoons plain nonfat yogurt, divided
1 tablespoon minced fresh parsley, divided


In saucepan over medium heat, combine chicken stock, milk, sweet potatoes, celery, shallots and apple. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 20 to 25 minutes until potatoes are soft.

With slotted spoon, transfer cooked vegetables to food processor or blender; process until smooth. Return to pan with liquids; stir in sherry and allspice. If necessary, thin with additional milk; heat through. Serve in heated soup bowls; top each serving with 1 tablespoon yogurt and ½ teaspoon parsley.