Tuesday, 18 November 2008
Roasted Sweet Potato Soup
My husband brought me a half bushel of sweet potatoes, nice fellow wondered if I could do something with them. I have been searching for recipes to use them up.
In this area winter is trying and succeeding to cover the ground with white stuff.
On cold winter days I love soup and reading, not necessarily in that order.
My newest Canadian Living magazine came. Browsing the magazines recipes I found a roasted sweet potato soup recipe.
Roasting;Roasting heightens the rich earthy flavour of the sweet potato and brings out their sweetness.
Simmering in pot
About to be blended
Ready to eat
This soup is delicious , smooth , rich, flavourful, subtle touch of herb. A new favourite.
2 large sweet potatoes
2 TBSP. extra virgin olive oil
1/2 tsp. salt
1 small onion, chopped
1 each rib of celery and carrot , chopped
2 cloves garlic, minced
1 tsp. rosemary, chopped fresh or 1/4 tsp. dried
1/4 tsp. pepper
2 cups chicken or vegetable stock
Peel and cube sweet potatoes , toss with half each oil and salt. Roast on baking sheet at 450 stirring occasionally, until tender, about 20 minutes.
Meanwhile in Dutch oven, heat remaining oil, saute onion, celery, carrot, garlic,rosemary, pepper and remaining salt, about 8 minutes.
Add stock, roasted potatoes, and 4 cups of water. Bring to a boil. Reduce heat, cover and simmer stirring occasionally, for 20 - 30 minutes. Let cool slightly.
In batches in blender, puree soup until smooth. Strain into clean pot. Reheat if necessary. Garnish with a sprig of rosemary.
Makes about 8 cups. Calories 111 per serving.
Can be refrigerated for up to 3 days or frozen for up to 1 month.
Can be drizzled with rosemary oil if one likes.
My only changes to recipe I used only celery and used chicken stock.
Hope you try it and enjoy.