Name: Sweet-Potato Soup with Nutmeg and Maple Syrup
Yield: Makes 6 to 8 first-course servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 cup chopped onion; 2 small celery stalks, stalks and leaves chopped separately; 1 medium leek, sliced (white and pale green parts only); 1 large garlic clove, chopped; 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups); 4 cups chicken stock or canned low-salt chicken broth; 1 cinnamon stick; 1/4 teaspoon ground nutmeg; 1 1/2 cups half and half; 2 tablespoons pure maple syrup

"While visiting my daughter near Portland, Oregon, I ordered the soup of the day at Mother's Bistro & Bar," writes Roslyn Levy of Palm Harbor, Florida. "It turned out to be the best sweet-potato soup I've ever had."

Buy leafy celery stalks for this soup; the chopped leaves make a great garnish.

Recipe information

Yield
Makes 6 to 8 first-course servings

Ingredients

2 tablespoons (1/4 stick) butter

1 cup chopped onion

2 small celery stalks, stalks and leaves chopped separately

1 medium leek, sliced (white and pale green parts only)

1 large garlic clove, chopped

1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)

4 cups chicken stock or canned low-salt chicken broth

1 cinnamon stick

1/4 teaspoon ground nutmeg

1 1/2 cups half and half

2 tablespoons pure maple syrup

Preparation

Step 1
Melt butter in heavy large pot over medium-high heat. Add onion and sauté 5 minutes. Add chopped celery stalks and leek and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
Step 2
Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot. Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.

TagsSoup Soup/Stew Sweet Potato Potato Root Vegetable Vegetable Celery Leek Onion Starter Dinner Lunch Gluten Free Nut Free Quick Easy Make Ahead Simmer Blender Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes