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Holiday Sweet Potato Soup

 

18

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

3 tablespoons butter
¼ cup shallots
chopped
*
½ medium onions
diced
2 each celery stalks
sliced
6 cups chicken broth
homemade
1 pinch nutmeg
*
1 ½ pounds sweet potatoes, or yams
peeled and diced into 1 inch pieces
1 cup light cream (half&half)
3 tablespoons sherry
dry
1 x white pepper
to taste
*
½ cup walnuts
finely chopped

Directions

Melt butter in a large saucepan.

Add the shallots, onion, and celery; cook over low heat about 6 minutes (keep stirring).

Add chicken stock, nutmeg, and sweet potatoes.

Bring mixture to a boil, lower the heat, and simmer for about 30 minutes.

When the potatoes seem tender, put the mixture into a food processor or blender and mix until smooth.

Put mixture into a saucepan and add the half and half and sherry.

Stir to mix and smooth out.

Season with pepper and continue to heat but don't bring to a full boil.

Place walnuts in a small dish and have each diner sprinkle the chopped walnuts in the filled soup bowl.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 36448% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 496mg 21%
Total Carbohydrate 12g 12%
Dietary Fiber 5g 19%
Sugars g
Protein 25g
Vitamin A 444% Vitamin C 41%
Calcium 11% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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