Sweet-Potato Soup With Nutmeg and Maple Syrup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons butter |
1 cup onion, chopped |
2 celery ribs, stalks and leaves chopped separately |
1 medium leek, sliced (white and pale green parts only) |
1 garlic clove, chopped |
5 cups sweet potatoes, peeled, chopped |
4 cups chicken stock |
1 cinnamon stick |
1/4 teaspoon ground nutmeg |
1 1/2 cups half-and-half |
2 tablespoons pure maple syrup |
Directions:
1. Melt butter in heavy large pot over medium-high heat.
2. Add onion and sauté for 5 minutes.
3. Add chopped celery stalks and leeks and sauté until onion is translucent for about five minutes.
4. Add garlic and sauté for 2 minutes.
5. Add potatoes, chicken stock, cinnamon and nutmeg; bring to boil.
6. Reduce heat and simmer uncovered until potatoes are tender for about 20 minutes.
7. Remove cinnamon stick and discard.
8. Working in batches, puree soup in blender until smooth.
9. Return soup to pot.
10. Add half and half and maple syrup and stir over medium-low heat to heat soup through.
11. Season soup to taste with salt and pepper.
12. You can garnish the soup with celery leaves.
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