Roasted Sweet Potato Soup
This comforting soup achieves a rich, creamy texture without using cream, relying instead on the natural starch of a russet potato. Roasted sweet potatoes are blended with a savoury broth of onion, celery, and a touch of maple syrup for depth. The optional light cream adds a final glossy finish. It's a straightforward, warming dish perfect for a cosy meal.
Ingredients
- 5 medium sweet potatoes (about 2 pounds)
- 2 tablespoons butter
- 1 large onion, chopped
- 2 stalks celery, chopped
- 6 cups chicken broth (your own homemade or canned)
- 1 medium russet potato, peeled and cut into cubes
- 1/3 cup maple-flavored syrup
- 1/8 teaspoon white pepper
- 2 tablespoons light cream (optional)
Method
- Pierce the sweet potatoes with a fork. Cook them in the microwave on HIGH for 8-13 minutes, or bake at 400 degrees F. for 1 hour, until fork tender. Halve them lengthwise, scoop out the pulp, and set it aside.
- Melt the butter in a 6-qt. saucepan. Cook the chopped onion and celery until tender. Pour in the chicken broth and add the cubed russet potato. Bring to a boil, then lower the heat and simmer for 15 minutes or until the potato is tender. Stir in the maple syrup, white pepper, and the reserved sweet potato pulp.
- Transfer one-third of the soup mixture to a blender or food processor. Blend until completely smooth, then pour into a large bowl. Repeat this process two more times with the remaining soup. You can also use an immersion blender directly in the pan. Return all the pureed soup to the saucepan. Stir in the light cream if using. Heat the soup until it is hot, then season to your taste.
- Note: You can use 3 and three-fourths cups of mashed, drained, canned sweet potatoes in place of the fresh sweet potatoes.
Nutrition (per serving)
Sodium651100 mg
Recipe details
CategoryPotato
AuthorLorraine of AZ
