Sweet Potato Soup | The College Cook Thanksgiving
INGREDIENTS
-1 ½ lbs of sweet potatoes, peeled and sliced
-1 medium yellow onion, chopped (use half of the onion if it is large)
-4 stalks of celery, chopped
-3 Tbsp of butter
-1/4 tea of cayenne pepper (can add double if you want a spicier soup)
-4 cups of chicken broth
-1 cup of heavy cream
-Salt & pepper to taste
METHOD
-Peel and slice the potatoes, make sure they are evenly slices so they cook evenly.
-Chop the onion and celery.
-Place a pot on medium heat and add the butter.
-Once melted add the onions and celery with a pinch of salt and pepper.
-Cover and sweat for around 7 minutes or until the vegetables have softened.
-Once soft remove lid and add in cayenne and sliced potato.
-Pour over the chicken broth.
-Bring the pot to a boil then reduce to the heat so the pot is simmering.
-Cover and cook for 20 minutes. The potatoes should be soft.
-Turn off the heat and blend the mixture. If it is too thick, add warm chicken broth until you have the desired consistency.
-Stir in heavy cream
-Salt & pepper to taste, add more cayenne if desired
-Serve with fried sage as a garnish.
