Sweet Potato Soup with Rum Cream

Ingredients

  • 1 ½ tablespoons butter or margarine
  • 1 small onion, chopped
  • 4 ½ cups chicken broth
  • 3 medium-size sweet potatoes, peeled and cubed (1 ¾ to 2 pounds)
  • 2 tablespoons maple syrup
  • 2 fresh thyme sprigs or ½ teaspoon dried thyme
  • ½ teaspoon curry powder
  • + 6 more ingredients
    • ½ cup whipping cream
    • ¼ teaspoon salt
    • 1/8 teaspoon ground white pepper
    • Pinch ground nutmeg
    • Pinch ground red pepper
    • Garnish: fresh thyme sprigs

Melt butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Stir in chicken broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or until potato is tender. Remove and discard thyme sprigs. Cool slightly. Process mixture in batches in a blender un...

View full recipe at SpringPad

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