 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
In a hurry? Caramelize the onions on top of the stove. Cook 1 pound chopped onions in 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over medium heat 12 to 15 minutes, stirring often, until tender. Ingredients:
4 large sweet potatoes |
1 to 2 cups oven-browned onions, divided |
8 cups fat-free chicken broth, divided |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon ground nutmeg |
Directions:
1. Bake sweet potatoes at 425° for 1 hour, or until very soft. Cool 20 minutes; scoop out the pulp (about 4 cups).
2. Process sweet potato pulp, half of Oven-Browned Onions, and 4 cups chicken broth in a food processor until mixture is smooth.
3. Pour sweet potato mixture into a Dutch oven; add remaining chicken broth, salt, pepper, and nutmeg. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 20 minutes. Serve soup with remaining Oven-Browned Onions.
|
|