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Sweet Potato Soup

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Sweet Potato Soup
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Sweet Potato Soup

Added by: on May 20th, 2013
This recipe was created using three ingredients given to me for my very first "Cooking Challenge." People can choose any three ingredients and I randomly choose which one I will try. I wasn't thrilled about trying this challenge out because I hate sweet potatoes, but I ended up LOVING .. more >
Rating:
5
Prep Time:
20 min
Cook Time:
20 min
Ready In:
40 min

Servings

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Original Recipe Yield: 2 servings (4 Cups Soup)
 

Ingredients:

  • 1 sweet potato, peeled, washed and cubed
  • 1/2 tsp cinnamon
  • 4 T butter, divided
  • 3 cloves garlic, grated
  • 1/4 c onions, minced
  • 1 T flour
  • 1 c chicken stock/broth
  • 1 T brown sugar
  • 1/2 c heavy cream
  • 1 tsp thyme
  • * Optional shredded chicken to top
Nutrition Facts
Sweet Potato Soup

Servings Per Recipe: 2

Amount Per Serving

Calories: 414

  • Total Fat: 30.3 g
  •     Saturated Fat: 18.6 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 85.6 mg
  • Sodium: 421.2 mg
  • Total Carbs: 31.8 g
  •     Dietary Fiber: 3 g
  •     Sugars: 12.3 g
  • Protein: 5.6 g
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Directions:

1

Boil the cubes of sweet potato with 1/2 tsp. cinnamon

2

Using 2 T of butter, make some browned butter and set aside

3

When the sweet potatoes are tender, add to a blender, food processor or mixer of some kind and blend, adding in the browned butter until smooth

4

Add in garlic and onions and blend again until smooth

5

Using the other 2 T of butter, mix with the flour over medium heat with a whisk until it's smooth and has turned to a light caramel shade to make a roux

6

Add chicken stock/broth and brown sugar into the roux and bring to a boil

7

Turn down heat and let simmer for a couple of minutes, stirring often

8

Add the sweet potato puree to the broth and blend well

9

Add in heavy cream until it reaches desired consistency

10

Add in thyme and simmer until it's blended well and warm

Cooks' note:
Since this was a challenge, there are a few things I would change. I would go back and add roasted red peppers into the puree and keep it thick as a spread for some baguette slices. I would also just leave the chicken out if I were to keep it as a soup and maybe top it with some croutons instead!

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Ratings & Reviews:

Amanda L

Amanda L

By: Amanda L on May 22nd, 2013
Rating:
0
Yum yum yummy! The perfect way to use my sweet potatoes that were on the verge of turning bad
Hot Cookin' Mama

Hot Cookin' Mama

By: Hot Cookin' Mama on May 20th, 2013
Rating:
0

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