Wednesday, February 5, 2014
Sweet Potato Soup
Most of the recipes for this soup use brown sugar or maple syrup, which do not appeal to me. To me the natural sweetness of the potato is enough. I baked the potatoes and scooped them out. While they were baking I sautéed garlic and onion. I then put the potatoes, garlic and onion in a food processor and pureed. In a pan I added the puree, chicken broth, dash of nutmeg and dash of cayenne. I let this simmer for at least an hour, adding chicken broth often. I added a 1/2 cup of sherry and let simmer for another 15 minutes.
I sprinkled on crispy prosciutto before serving. We enjoyed crusty herb bread dipped in olive oil and crushed garlic as an accompaniment to the soup.