On Line Cookbook
Pureed Sweet Potato Soup
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Rich delicousness of thick creamy soups made with Sweet Potatoes, NURTIRITION Plus! Easy on the wallet, splendid in the mouth!

Source:
Savuer Magazine December 2001

Serves/Makes:10 or more

Ingredients
  • 5 medium orange fleshed sweet potatoes
  • salt
  • 3 tbsp (45 ml) olive oil
  • 1 large yellow onion, peeled and chopped
  • 1 large leek, white part only, trimmed, cleaned, and chopped
  • 2 medium carrots, peeled, trimmed, chopped
  • 1 rib celery, trimmed and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 cup (225 ml) dry white wine
  • 10 cups (2350 ml) chicken stock
  • 1 cup (225 ml) heavy cream
  • freshly ground white pepper
  • 1/4 cup (60 ml) cranberry oil, optional (have FUN finding this item! See bottom of page)
Preparation
  • Put sweet potatoes into a large pot and cover with cold water.
  • Add 2 large pinches salt and bring to a boil over high heat.
  • Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 3--40 minutes.
  • Drain and set aside until cool enough to handle.
  • Peel and quarter sweet potatoes, then set aside.
  • Meanwhile, heat oil in a large heavy bottomed pot over medium high heat.
  • Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about five minutes.
  • Add wine, scraping any browned bits stuck to bottom of pot and cook until alcohol has evaporated, about 2 minutes.
  • Add stock and reserved sweet potatoes to pot, increase heat to high and bring to a boil.
  • Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.
  • Working in batches, put vegetables and stock into a food processor or blender and puree until smooth, then return soup to pot.
  • Stir in cream and season to taste with salt and peppr.
  • Bring to a simmer over medium heat.
  • To serve, ladel into serving cups or bowls and drizzle cranberry oil over each serving if used.
Comments
Make your own homemade CRANBERRY OIL: Frozen cranberries that have been thawed may be used if fresh aren't available. Put 1 cup fresh cranberries into a mortar and finely crush with pestle. Transfer to a small bowl, add 1/2 cup extra virgin olive oil, and stir to combine. Cover and refrigerate overnight. The following day, put cranberry mixture into a sieve set over a small bowl and gently press on solids with a rubber spatula to extract the red pulpy cranberry oil. Discard solids. Season to taste with salt and pepper. Whisk mixture before using. Makes 1/2 cup.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.