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Sweet Potato Rosemary Soup
A savory soup rich in broth and fresh herbs. The tiny bit of cream merely smoothes the soup’s consistency.
1 tablespoon olive oil 1 large onion 2 medium sweet potatoes 2 carrots 2 cloves garlic, minced 5 cups chicken or vegetable stock 1 tablespoon fresh chopped rosemary 1 tablespoon fresh thyme leaves 2 large Granny Smith apples 1/2 cup heavy cream salt and white pepper
In a large soup pot heat oil and saute onion 5 minutes or until softened.
Peel and dice sweet potatoes and carrots and add to pot with garlic. Cook 2 minutes more.
Stir in stock and fresh herbs.
Peel, core and dice apples; add to soup and bring to a boil. Lower heat and simmer 15-20 minutes until vegetables are all tender.
Puree in the bowl of food processor in batches. Stir in cream. Season to taste with salt and white pepper.
Servings: 6-8 Source: North Carolina SweetPotato Commission
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