Holiday Sweet Potato Soup
18
18
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.
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?
