Puree Of Sweet Potato Soup
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- 1 Tbsp
- flavorless cooking oil
- medium onion, chopped
- 6 c
- low-sodium chicken broth or water
- 1.25 lb
- sweet potatoes, peeled and roughly diced
- 1/2 tsp
- 1 tsp
- salt to taste
- 1/4 tsp
- white pepper
- 1/2 c
- chunky cranberry sauce
- sour cream
1Heat oil in a pot over medium heat; add onions.
2Cook, stirring, for 5 minutes.
3Add stock, potatoes, nutmeg, salt and pepper.
4Raise heat to high, cover and bring to a boil.
5Reduce heat to low and simmer, uncovered, for 30 minutes.
6Remove from heat and puree the soup in batches.
7Replace pureed soup in a pot and reheat, covered, over low heat.
8To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl.
9Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table.