Holiday Sweet Potato Soup
Blue Ribbon Recipe
This soup is so creamy that you would swear that there would have to be heavy cream in the recipe. It has a wonderfully rich flavor as well. The Test Kitchen
1/4 cshallots, chopped
1/2 mediumonion, diced
2celery stalks, sliced
6 cvegetable stock
1 1/2 lbsweet potatoes, peeled and diced
1 chalf and half
3 Tbspdry sherry
1/2 cpecans, chopped
How to Make Holiday Sweet Potato Soup
- Melt butter in a large saucepan. Add the shallots, onion, and celery; cook over low heat about 6 minutes (keep stirring).
- Add vegetable (or 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 pecans in a small dish and have each diner sprinkle the chopped walnuts in the filled soup bowl.