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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 5 |
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This soup has a natural sweet flavor from the sweet potatoes and carrots. Ingredients:
8 cups water |
2 teaspoons cut leaf thyme |
2 bay leaves |
3 cups onions, diced |
6 cups yams or 6 cups sweet potatoes, diced |
2 cups yams or 2 cups sweet potatoes, cut into 1/4-inch thick half circles |
2 cups celery, thinly sliced |
2 cups russet potatoes, chopped |
1 cup carrot, sliced into 1/4-inch rounds |
2 teaspoons basil |
1 teaspoon tarragon |
1 (10 ounce) package frozen peas, rinsed under hot water to thaw |
2 tablespoons fresh parsley, minced |
1 cup sour cream |
1/2 cup milk |
2 tablespoons dried chives |
salt and pepper |
Directions:
1. Bring water, thyme, bay leaves, onions, and diced yams to a boil.
2. Lower heat to medium and cook, covered about 30 minutes, until sweet potatoes begin to break down and form a broth.
3. Stir occasionally.
4. Add celery and russet potato, and continue cooking 10 minutes.
5. Add sweet potato half circles, carrots, basil, and tarragon.
6. Lower heat and simmer, covered until veggie pieces are tender, about 10-15 minutes.
7. Add peas and parsley, and simmer 5 minutes.
8. Turn burner to lowest heat.
9. Blend sour cream and milk together in blender container, and add to soup along with salt, pepper, and chives.
10. Heat gently, stirring often, until soup is hot but not boiling.
11. Adjust seasonings to taste.
12. Serve.
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