Sweet Potato Soup with Rum Cream |
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Prep Time: 35 Minutes Cook Time: 75 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Ingredients:
1 1/2 tablespoons butter or margarine |
1 small onion, chopped |
4 1/2 cups chicken broth |
3 medium-size sweet potatoes, peeled and cubed (1 3/4 to 2 pounds) |
2 tablespoons maple syrup |
2 fresh thyme sprigs or 1/2 teaspoon dried thyme |
1/2 teaspoon curry powder |
1/2 cup whipping cream |
1/4 teaspoon salt |
1/8 teaspoon ground white pepper |
pinch ground nutmeg |
pinch ground red pepper |
rum cream |
garnish: fresh thyme sprigs |
Directions:
1. Melt butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Stir in chicken broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or until potato is tender. Remove and discard thyme sprigs. Cool slightly.
2. Process mixture in batches in a blender until smooth, stopping to scrape down sides. Return to Dutch oven, and stir in whipping cream and next 4 ingredients. Cook over low heat, stirring occasionally, until thoroughly heated. Serve with Rum Cream; garnish, if desired.
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