SWEET POTATO SOUP
This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving. It may be your first course, one that's deeply flavored but not dense and heavy. Or you could ladle it into small cups for guests to sip as an hors d'oeuvre before they are seated. And it provides a reason to skip the sweet potato casserole topped with marshmallows. (Though it is a tradition in many households, it's not a favorite of mine - but I did give it a shout-out by garnishing the soup with lightly toasted mini-marshmallows.) Regardless of how you serve this silken soup, be assured that it's light enough to welcome a white wine, yet rich enough to pair with red.
Provided by Florence Fabricant
Categories dinner, editors' pick, soups and stews, appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a 4-quart saucepan. Add the garlic, onion, carrot and celery and cook on low until tender and translucent. Add the thyme. Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes. Add the apples and cook another 5 minutes or so, until they are tender. Pour in the beer and deglaze the pan.
- Add 5 cups water and the cinnamon stick and simmer for 30 minutes. Season with salt and pepper. Allow soup to cool slightly, then purée it in a blender. You may have to do this in two batches.
- Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. Check seasonings.
- Thread the marshmallows on several bamboo skewers, leaving a little space between them. Ignite them over a flame, just a few seconds, so they're lightly toasted. Blow out the flame and gently remove the marshmallows to a cutting board. Pour the soup into bowls, top each with a few toasted marshmallows and serve.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 581 milligrams, Sugar 12 grams, TransFat 0 grams
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Qtc swaziristan
[email protected]Overall, I was disappointed with this recipe. I won't be making it again.
mustufa momin
[email protected]The soup was too thick for my liking. I would add more broth next time.
Yaseen De Vries
[email protected]The soup was bland and lacked flavor. I had to add a lot of salt and pepper to make it palatable.
Yousaf Jhandeer
[email protected]This soup is a bit too sweet for my taste. I would reduce the amount of sugar next time.
shelim Mia
[email protected]I'm not a big fan of sweet potato, but this soup was surprisingly good. I'll definitely be making it again.
360 tv
[email protected]This soup is so creamy and flavorful. I love that it's made with all healthy ingredients.
LissaLynn Tench
[email protected]I love the addition of the cinnamon and nutmeg. It gives the soup a warm and cozy flavor.
Pawan Poudel
[email protected]This is my go-to recipe for sweet potato soup. It's always a hit with my family and friends.
MD SORIFUL ISLAM
[email protected]I made this soup for a potluck, and it was a huge hit. Everyone loved it!
Tk Tajmul
[email protected]I followed the recipe exactly, and the soup turned out perfectly. It was creamy and flavorful, with just the right amount of sweetness.
Telldworld Entertainment
[email protected]This soup is so easy to make, and it's always a crowd-pleaser.
Arthur Hand
[email protected]My kids love this soup! It's a great way to get them to eat their vegetables.
Philip Adedibu
[email protected]This soup is the perfect comfort food for a cold day.
Rose Mutua
[email protected]I love that this soup is so versatile. I've added different spices and vegetables to it, and it always turns out great.
bokkor_nil
[email protected]This soup is a fall favorite in our house! It's so easy to make and always a hit with guests.