Sweet Potato Soup Recipe

Sweet potato soup recipe, Starchy vegetables possess a long history of being used to create tasty and nutritious soups. Potatoes, pumpkin, butternut lead pages, zucchini, peas, and beets are all main ingredients intended for soups all around the world. One of the most forgotten starchy vegetables is a nice potato, which is a shame since it is full of flavor and benefits.

To be clear, I am talking about the lovely potato that is also occasionally referred to as a "yam". Accurate yams are not often present in North America, but the confusion occurs because there are two common types of sweet potato. First, there exists a harder variety with a yellowish interior and a much softer orange type. The orange colored ones that are sometimes known as yams are my favorite, plus they are the best ones to use in this kind of soup.

Sweet potatoes have got a much more complex blend of starches and sugars, and because of they benefit greatly from your caramelization that takes place inside the roasting process. Their organic sweetness gets intensified as well as the overall flavor becomes more potent. If it sounds like it will change this recipe into a delicacy, don't be fooled: even tasty flavors get better when roasting.

To start making this soup, preset your oven to four hundred degrees Fahrenheit. Clean 2 or 3 large sweet potatoes and poke some holes in them with a steak blade or something similar. (Don't peel them. ) Put the sweet potatoes in a cooking dish and roast all of them for about an hour or so. They'll be smooth to the touch when they are done, and they'll probably be leaking an orange liquid. Let them cool, after which peel the skins away (they will come off effortlessly if they are done. ) You are able to roast the sweet taters ahead of time and use them later on, or you can start the next procedure when you pull them out from the oven.

The next step is to very finely slice a large onion. Warm up a small amount of butter and essential olive oil in your soup pot through adding the onion and a little bit of salt. Slowly cook the onions until they become fantastic brown, but don't allow these to burn. The darker the onions get, the more they may be getting carmelized, just like the special potatoes. This will really boost the flavor of the soup. (Note: if you like, you can add a few cloves of garlic for much more flavor. )

Chop up the cooked sweet potatoes by adding them to the pot. Mash these people up a little, then put about 4 cups of chicken stock, or whatever broth you prefer. Bring the soups to a boil, then decrease and cook until it gets to a desirable consistency. Use a concentration blender to puree the soup. Add up to half a glass of heavy cream, and a dash of nutmeg and you're done!

Sweet potato soup recipe, here are the constituents listed again for comfort:

2-3 large sweet carrots;

1 large onion;

1-4 cloves of garlic (if desired);

butter and/or extra virgin olive oil;

salt;

4 cups chicken breast stock or some type of broth;

half a cup of weighty cream;

nutmeg (or make an effort some allspice and cayenne for a spicy version)