Holiday sweet potato soup
Yield: 6 Servings -
Ingredients:
- 3 tb Butter
- 1/4 c Shallots; chopped
- 1/2 md Onion; diced
- 2 Stalks celery; sliced
- 6 c Homemade chicken stock pn Nutmeg
- 1 1/2 lb Sweet potatoes; peeled and -diced into 1-inch pieces
- 1 c Half and half
- 3 tb Dry sherry White pepper to taste
- 1/2 c Walnuts; chopped finely
Instructions:
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. Serves about 6 people. From the kitchen of Judi M. Phelps. jphelps@slip.net or jphelps@best.com
