Friday, August 26, 2016

Cream Of Sweet Potato Soup


  • Servings: 6
  • 3 large sweet potatoes
  • 3 (14 ounce) cans low-sodium chicken broth
  • 1/4 cup brown sugar, or more to taste
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon ground nutmeg
  • black pepper to taste
  • cayenne pepper to taste
  • 1/3 cup heavy cream


    Preparation Time: 10 mins Cook Time: 2 hrs 15 mins

    Ready Time: 2 hrs 25 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). remove and let cool slightly.
  • peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. remove from heat, and stir in cream.

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