Sweet potato soup recipe

Starchy vegetables have a long history and are used to make delicious and nutritious soups. Potatoes, squash, winter squash, zucchini, peas and beets are the main ingredients in soups around the world. One of the most overlooked starchy vegetables is sweet potato, which is a shame because it is full of flavor and deliciousness.

To make it clear, I am talking about the sweet potato sometimes called "yam". True yam is not common in North America, but it is confusing due to two common sweet potato varieties. First, there is a harder variety with a yellow interior and a soft orange color. Sometimes oranges called yam are my favorite, they are best for this soup.

Sweet potato has a more complex mixture of stars and sugars, and because of this, they benefit greatly from the coking that occurs during the baking process. Their natural sweetness becomes stronger and the overall flavor becomes more abundant. If it sounds like turning this recipe into a dessert, don't be fooled: even the taste of the roast will get better.

To start making this soup, preheat the oven to 400 degrees Fahrenheit. Clean up two or three large sweet potatoes and poke some holes with a steak knife or something similar. [Do not peel them off.] Bake the sweet potatoes in a baking pan for about an hour. When they are finished, they become soft and they may leak out of the orange liquid. Let them cool, then peel off the skin [if they are finished they will fall off very easily.] You can bake sweet potatoes in advance and use them later, or you can start the next process oven when you pull them out.

The next step is to cut the large onions into thin slices. Add a small amount of butter and olive oil to the stockpot, add onions and a pinch of salt. Cook the comments slowly until they turn golden, but don't let them burn. The darker the onions become, the more coking they get, like sweet potatoes. This will really enhance the taste of the soup. [Note: If you prefer, you can add a few cloves of garlic to get more flavor.]

The cooked sweet potato is chopped and added to the pan. Crush them a bit and add about 4 cups of chicken soup, or any broth you like. Boil the soup, then reduce and cook until it reaches the desired consistency. The soup stock is broth using an immersion stirrer. Add half a cup of thick cream and a little nutmeg, and you're done!

The following are the ingredients listed again for your convenience:

2-3 large sweet potatoes;
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  1 large onion;
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  1-4 cloves of garlic [if needed];
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  Butter and / or olive oil;
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  Salt
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  4 cups of chicken soup or some broth;
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  Half cup of thick cream;
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  Nutmeg [or try some spiced powder and spicy pepper]

I hope that you enjoy this recipe just like me!

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Orignal From: Sweet potato soup recipe