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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Just in time for the holidays. YAY. ENJOY. Ingredients:
* 1 tablespoon flour |
* 1 tablespoon unsalted butter |
* 1 1/2 cups chicken broth (or vegetable broth, if desired) |
* 1 tablespoon light brown sugar |
* 1 1/2 cups cooked sweet potatoes |
* 1/4 teaspoon ground ginger |
* 1/8 teaspoon ground cinnamon |
* 1/8 teaspoon ground nutmeg |
* 1 cup milk (i only used 1/2 cup) |
* salt |
*shredded green apple |
*chopped green onion |
Directions:
1. In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color.
2. Add the broth and brown sugar, bring to a boil, then lower to a simmer.
3. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more.
4. In a blender, puree the soup in batches and return to saucepot.
5. Add the milk, and reheat soup.
6. Season with salt and pepper, ladle into warm soup bowls.
7. Garnish with green apples and onions and serve.
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