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Pureed Sweet Potato Soup
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Rich delicousness of thick creamy soups made with Sweet Potatoes, NURTIRITION Plus! Easy on the wallet, splendid in the mouth!

Savuer Magazine December 2001

Serves/Makes:10 or more

  • 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)
  • 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.
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.

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