Cream of Sweet Potato Soup (Crema Di Papata Dolci E Gabretti) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Another great-looking sweet potato recipe from the Chicago Tribune, this one comes from Massimo Salatino, corporate chef for Francesca Restaurants. Ingredients:
2 tablespoons extra virgin olive oil |
2 tablespoons butter |
4 garlic cloves |
1 medium leek |
3 peeled and chopped sweet potatoes (about 8-oz. each.) |
3 peeled and chopped carrots |
3 (14 1/2 ounce) cans chicken broth (or equivalent amount your homemade) |
1 teaspoon cumin |
1 teaspoon ground cinnamon |
1/3 cup whipping cream |
1 teaspoon salt |
fresh ground black pepper |
chopped fresh chives |
crouton |
Directions:
1. Combine oil and butter in a large saucepan over medium heat; add garlic and leeks; cook, stirring frequently, until they release their flavors, about 5 minutes; add sweet potatoes, carrots, broth, cumin and cinnamon; heat to a boil, reduce heat to a simmer; cook until vegetables are tender, about 5 minutes.
2. Puree until smooth in a blender or food processor; return soup to saucepan.
3. Stir in cream, salt and pepper to taste; garnish with chives and croutons.
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