Holiday sweet potato soup
6 Servings
Ingredients
| Quantity | 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 |
Directions
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@...