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 Creamy Sweet Potato Soup
     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
Creamy Sweet Potato Soup
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
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