Cream of Sweet Potato Soup |
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Prep Time: 10 Minutes Cook Time: 135 Minutes |
Ready In: 145 Minutes Servings: 6 |
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This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches. Ingredients:
3 large sweet potatoes |
3 (14 ounce) cans low-sodium chicken broth |
1/4 cup brown sugar, or more to taste |
1/2 teaspoon salt (to taste) |
1/4 teaspoon ground nutmeg |
black pepper to taste |
cayenne pepper to taste |
1/3 cup heavy cream |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
3. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.
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