| Other Recipes | Maple Cardamom Sweet Potato Soup | Home |
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2 tablespoons (1/4 stick) butter
1 cup chopped onion
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 chicken stock or broth
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon cardamom
1 1/2 cups half and half
10 tablespoons pure maple syrup
Melt butter in heavy large pot over medium-high heat. Add onion and sauté 5
minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon,
nutmeg and cardamom; bring to boil. Reduce heat and simmer uncovered until
potatoes are tender, about 20 minutes.
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.
Garnish with greens or sprinkled spice.
Makes 6 first-course servings.
(Can be prepared 1 day ahead.)