Sweet-Potato Soup with Nutmeg and Maple Syrup


  • 2 tablespoons pure maple syrup
  • 1 ½ cups half and half
  • ¼ teaspoon ground nutmeg
  • 1 cinnamon stick
  • 4 cups chicken stock or canned low-salt chicken broth
  • 1 ½ pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
  • 1 large garlic clove, chopped
  • + 4 more ingredients
    • 1 medium leek, sliced (white and pale green parts only)
    • 2 small celery stalks, stalks and leaves chopped separately
    • 1 cup chopped onion
    • 2 tablespoons (¼ stick) butter

1. Melt butter in heavy large pot over medium-high heat. Add onion and sauté 5 minutes. Add chopped celery stalks and leek and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon, and nutmeg; bring to boil. Reduce heat and simme...

View full recipe at SpringPad


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