1 oz butter
1 cup chopped white onion
1 chopped clove of garlic
1 1/2 pounds sweet potatoes, peeled, cut into 3/4" cubes
32 oz chicken stock
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon cardamom
12 oz half and half
5 oz maple syrup
Melt butter over low-medium heat. Add the onion and saute 5-10 minutes until it begins to soften. Add garlic and cook a couple more minutes. Add the chicken stock, potatoes, nutmeg, cinnamon and cardamom. Heat up to a boil then simmer potatoes until they are tender, perhaps 25 minutes.
Puree this soup in a food processor to a fairly smooth consistency then return to the pot. Add the half and half stirring over a medium heat, then add syrup.
Makes six starter servings.