Ingredients:
- 2 tbsp (1/4 stick) butter
- 1 cup chopped onion
- 2 small celery stalks, chopped
- 1 medium leek, sliced (white and pale green parts only)
- 1 large garlic clove, chopped
- 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
- 4 cups vegetable broth (or use water)
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg1
- 1/2 cups half and half (for lower fat, use low fat milk, fat free sour cream)
- 2 tbsp maple syrup (or use honey or may skip it if potatoes are plenty sweet)
- The leafy tops of the celery stalks, chopped (can use cilantro or other favorite herb)
Method:
- Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes
- Add sweet potatoes, broth, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes
- Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot
- Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper
- Ladle into bowls. Sprinkle with celery leaves and serve with some hearty bread
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