Puree of Sweet Potato Soup
Yield
6 servingsPrep
20 minCook
60 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
flavourless |
|
| 1 | medium |
onions
chopped |
|
| 6 | cups |
chicken broth, low salt
or water |
|
| 1 ¼ | pounds |
sweet potatoes, or yams
peeled and roughly diced |
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
white pepper
|
|
| ½ | cup |
cranberry sauce
chunky |
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
flavourless |
|
| 1 | medium |
onions
chopped |
|
| 1.4 | l |
chicken broth, low salt
or water |
|
| 567 | g |
sweet potatoes, or yams
peeled and roughly diced |
|
| 2.5 | ml |
nutmeg
|
|
| 5 | ml |
salt
or to taste |
|
| 1.3 | ml |
white pepper
|
|
| 118 | ml |
cranberry sauce
chunky |
|
| 1 | x |
sour cream
|
*
|
Directions
HEAT OIL IN A POT over medium heat; add onions.
Cook, stirring, for 5 minutes.
Add stock, potatoes, nutmeg, salt and pepper.
Raise heat to high, cover and bring to a boil.
Reduce heat to low and simmer, uncovered, for 30 minutes.
Remove from heat and purée the soup in batches.
Replace puréed soup in a pot and reheat, covered, over low heat.
To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl.
Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table.
