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So-Creamy Sweet-Potato Soup
Cook: 30 mins
Ingredients
- 1 large onion, chopped (1 cup)
- 2 stalks celery, chopped (1 cup)
- 1 medium leek, thinly sliced or 3 green onions, thinly sliced
- 1 large clove garlic, minced
- 2 tablespoons butter
- 1 1/2 pounds sweet potatoes, peeled and cubed (about 5 cups)
- 4 cups reduced-sodium chicken broth
- 1 3 inch cinnamon stick
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups half-and-half or light cream
- 2 tablespoons maple syrup
- Sliced leeks (optional)
Directions
1. In a 4-quart Dutch oven cook onion, celery, leek or green onion, and garlic in hot butter until onion is tender but not brown.
2. Add sweet potato, broth, cinnamon, and nutmeg; bring to boiling. Reduce heat and simmer, covered, 20 minutes or until potato is tender. Remove from heat; cool slightly. Remove cinnamon and discard.
3. Transfer mixture, about 1/3 at a time, to blender container or food processor bowl. Cover and blend or process till smooth. Return all soup to the Dutch oven. Stir in half-and-half and maple syrup; heat through.
4. To serve, garnish with celery leaves.
This soup is delicious and extremely easy to make. I substituted EVOO in place of the butter and used fat-free half & half. Also added some red pepper flakes. Reduced the fat and it still gets rave reviews.
10/28/2009 04:01:51 PM Report Abuse