Puree of sweet potato soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Flavorless cooking oil |
| 1 | medium | Onion; chopped |
| 6 | cups | Low-sodium chicken broth OR water, or a mixture |
| 1¼ | pounds | Sweet potatoes peeled and roughly diced |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Salt; or to taste |
| ¼ | teaspoon | White pepper |
| ½ | cup | Chunky cranberry sauce |
| Sour cream | ||
Directions
HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK