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Sweet Potato Soup Recipe

January 11th, 2011 by Pamela Murski

We love soup just about any time of the year at the ranch but during the Fall and Winter is seems to be a weekly staple on our lunch and dinner table.  This is a lovely Fall soup when the sweet potatoes and apples are at their peak.  You will find soup included in many of our culinary events and cooking classes at the B&B.  Keep an extra pot of this soup in the  freezer for when unexpected guests arrive.  Just reheat, add a hearty salad with  nuts, farmstead cheese and bottle of local wine and you have a fine supper for  impromptu entertaining.

Sweet Potato-Green Apple Soup with Maple Cream

Sweet Potato and Green Apple Soup

Slicing the sweet potatoes into “planks” allows more surface for carmelization when roasting. Try this technique when serving sweet potatoes as a side dish.

1 large sweet potato, peeled, sliced lengthwise into 1/2-inch-thick “planks”

1 tablespoon olive oil

Kosher salt and ground white pepper

1/2 cup unsalted butter

1 cup chopped onion

1 cup peeled, diced rutabaga

1 Granny Smith apple, peeled, cored, diced

1 quart chicken stock or reduced sodium chicken broth

1 cup whipping cream

1-1/2 tablespoons pure maple syrup

1 recipe Maple Cream (below)

1 tablespoon thinly sliced green onion

Sweet Potato Soup

Preheat oven to 400°F. Line baking sheet with parchment paper; place sweet potatoes on prepared sheet. Drizzle with olive oil; sprinkle lightly with kosher salt and pepper. Roast 30 minutes or until tender.

In large saucepan melt butter over medium heat. Add onion, cook and stir 3 minutes. Add rutabaga and apple; cook 3 minutes more, stirring occasionally. Add chicken stock and sweet potatoes. Bring to boil; reduce heat and simmer, covered, 20 minutes.

Remove from heat; cool slightly. Process until smooth with an immersion blender (or blend or process mixture 1/2 at a time in blender container or food processor). Return mixture to saucepan. Add whipping cream and maple syrup. Season to taste with kosher salt and ground white pepper. Cook and stir until heated through.

Top each serving with Maple Cream, croutons, and green onions. Makes 6 servings.

Maple Cream:

In chilled mixing bowl beat 1/3 cup whipping cream on high speed of electric mixer until soft peaks form. Add 1 tablespoon maple syrup, and dash each of kosher salt and ground white pepper. Beat just until stiff peaks form.

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