Sweet Potato Soup

Silver Member Joined: Mar 21 2007 Age: 28 Posts: 509

could someone please post the sweet potato soup from Susie Fishbein's KBD Entertains?
tia

Posted: Mon, Oct 27 2008, 9:18 pm Post subject: re: Sweet Potato Soup

That sounds YUMMY... I don't want to see another matzo ball for at least six months!!!
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Posted: Mon, Oct 27 2008, 10:21 pm Post subject: re: Sweet Potato Soup

Cream of Sweet Potato Soup with Maple Roasted Pecans

Maple Roasted Pecans:
2 T. margarine
1 cup chopped pecans
1 T. pure maple syrup

Cream of Sweet Potato Soup:
1 T. extra virgin olive oil
1 stalk celery, chopped
1 leek, white and pale green parts only, chopped
1 large shallot, chopped
1 medium onion, chopped
1 1/2 pounds sweet potatoes, about 3 medium or 2 large, peeled and cut into small chunks
6 cups chicken or vegetable stock, divided
1/2 cup canned pumpkin puree
1 tsp. cinnamon
pinch nutmeg
1/4 tsp. salt
1 cup soy milk, or light cream

1. Prepare the pecans. In a small frying pan over medium-low heat melt the margarine. Add the pecans and maple syrup. Cook, stirring for 4-5 minutes, until roasted. Transfer to a paper towel. The pecans can be made 2 days in advance and kept in an airtight container.

2. Prepare the soup. In a large pot, heat oil over medium-high heat. Saute the celery, leek, shallot, and onion until soft and shiny about 4-6 minutes. Add the sweet potatoes, saute 2 minutes longer.

3. Add 4 cups of the stock and bring to a boil.

4. Turn down to a simmer and cook covered for 20-25 minutes, until sweet potatoes are soft. Add in the pumpkin, cinnamon, nutmeg, and salt.

5. Transfer to a blender or food processor and process until smooth. You can also use an immersion blender right in the pot, puree for a full 3 minutes. Add the remaining 2 cups stock and soy milk or light cream. Puree 1 minute and heat through.

6. Ladle the soup into bowls. Serve with a small handful of maple roasted pecans in the center of each bowl.

Serves 8-10

Gold Member Joined: Dec 17 2007 Posts: 1901

Mine is so much simpler. No cream, but here goes.

Saute an onion and ~2 cloves of minced garlic in oil at bottom of large soup pot.

When clear and soft, add in 6 chopped sweet potatoes and 4 chopped carrots. And 6 cups of chicken boullion. Boil, and then simmer for 1/2 hour - 45 min. Immersion blender.

Load up with salt, lots of pepper, cinnamon, nutmeg, ground cloves, brown sugar, and TONS of cumin.

It turns super savory and yummy.
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Platinum Member Joined: Jun 09 2005 Posts: 11840

It's not that much simpler. Confused

Just a couple of vegetables less.
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Dip the apple in the honey...

Gold Member Joined: Dec 17 2007 Posts: 1901

I guess what threw me is that she's maple-roasting her own pecans.

Platinum Member Joined: Jun 09 2005 Posts: 11840

Oh! I never do that.