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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A combo of root vegetables and some cream make for a great soup...A crusty loaf of bread and you're good to go. Ingredients:
1 tbls olive oil |
1/2 tbls butter |
1 lb. carrots, peeled and sliced |
1 leek (white part only), sliced |
3 cloves garlic, peeled and finely chopped |
1 lb. sweet potato, peeled, halved |
2 cups chicken stock |
1 cups whipping cream plus whipped cream for garnish |
pinch of salt |
pinch of white pepper |
1 tbls. sugar |
Directions:
1. Preheat oven to 350
2. Cook potatoes in boiling water for 10 minutes
3. Place on baking sheet and bake for 30 minutes
4. Heat oil and butter in large saucepan over medium heat
5. Add carrots, leeks, garlic and sweet potatoes
6. Saute until leeks are tender, about 8 minutes.
7. Add stock and cream
8. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
9. Puree soup in batches in blender.
10. Return soup to saucepan
11. Add salt, pepper and sugar
12. Heat through
13. Top with dollop of whipped cream
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