Holiday sweet potato soup

Yield: 6 Servings

Measure Ingredient
-JUDI M. PHELPS
3 tablespoons Butter
¼ cup Shallots; chopped
½ medium Onion; diced
2 Stalks celery; sliced
6 cups Homemade chicken stock
pinch Nutmeg
1½ pounds Sweet potatoes; peeled and diced into 1-inch pieces
1 cup Half and half
3 tablespoons Dry sherry
White pepper to taste
½ cup Walnuts; chopped finely

Melt butter in a large saucepan. Add the shallots, onion, and celery; cook over low heat about 6 minutes (keep stirring). Add chicken stock, nutmeg, and sweet potatoes. Bring mixture to a boil, lower the heat, and simmer for about 30 minutes. When the potatoes seem tender, put the mixture into a food processor or blender and mix until smooth. Put mixture into a saucepan and add the half and half and sherry. Stir to mix and smooth out. Season with pepper and continue to heat but don't bring to a full boil. Place walnuts in a small dish and have each diner sprinkle the chopped walnuts in the filled soup bowl. Serves about 6 people.

From the kitchen of Judi M. Phelps. jphelps@... or jphelps@...

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