Sweet-Potato Soup with Prosciutto Crisps

Sweet-Potato Soup with Prosciutto Crisps
Photo by Annabelle Breakey

Ingredients

  • 2 pounds orange sweet potatoes (about 2 large sweet potatoes; often labeled “yams”), peeled and cut into roughly 1-in. pieces
  • 1 ½ tablespoons unsalted butter
  • About ½ tsp. freshly ground black pepper
  • 2 pounds orange sweet potatoes (about 2 large sweet potatoes; often labeled “yams”), peeled and cut into roughly 1-in. pieces
  • About 1 ½ tsp. coarse kosher salt
  • ¼ cup heavy cream
  • About 1 ½ tsp. coarse kosher salt
  • + 11 more ingredients
    • 2 small garlic cloves, minced
    • 1 ½ tablespoons unsalted butter
    • Chopped chives (optional)
    • 2 ounces thinly sliced prosciutto
    • 2 small garlic cloves, minced
    • Chopped chives (optional)
    • 1 large leek (white and light green parts only), thinly sliced, rinsed, and drained
    • ¼ cup heavy cream
    • About ½ tsp. freshly ground black pepper
    • 2 ounces thinly sliced prosciutto
    • 1 large leek (white and light green parts only), thinly sliced, rinsed, and drained

1. Preheat oven to 400°. Melt butter in a large pot over medium heat. Add leek and cook, stirring, until soft and translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Put sweet potatoes in pot; add 3 cups water, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Increase heat to high, bring to ...

View full recipe at My Recipes

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