I came across this recipe and had to try it for myself. I really love sweet potatoes and really… who doesn’t love soup?
- 2 Tbsp butter
- 1 cup chopped onion
- 2 small celery stalks, chopped
- 1 medium leek, sliced (white and pale green parts only) I omitted this
- 1 large garlic clove, chopped I used 1 tsp pre-minced garlic in the jar
- 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
- 4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option and gluten-free stock for gluten-free version)
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups half and half
- 2 Tbsp maple syrup
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. I used my usual soup pot
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. I have a food processor that I use to puree and it’s great!
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. I did not sprinkle with celery leaves, ate it as it was with a piece of sourdough bread 🙂
Notes: The prep time is about a half an hour or more depending on how quickly you work chopping everything, peeling the potatoes, etc. Pureeing takes about ten minutes and then you get to reheat and enjoy. This recipe made 5 servings (2 ladles of soup per serving). I’ll definitely be making this one again! Delicious.