Creamy Sweet Potato Soup  Ingredients:       2 Tbsp (1/4 stick)  butter    1 cup  chopped onion       2  small celery stalks, chopped    1  medium leek, sliced (white and pale green parts only)       1  large garlic clove, chopped    1 1/2 pounds  red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)       4 cups  chicken stock or canned low-salt chicken broth    1  cinnamon stick       1/4 teaspoon  ground nutmeg    1 1/2 cups  half and half       2 Tbsp  maple syrup    The leafy tops of the celery stalks, chopped

Preparation:

1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes. 2 Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes. 3 Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot. 4 Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves. Serves 6 to 8.

Categories:  Appetizer, Potatoes, Soup, Soups, soup, soups

Estimated Serving:  8

Estimated preparation time:  30 min.

Language:  English

Shared by:  Jilly    2009/12/12