Looking for a special soup to serve over the Thanksgiving holiday? Consider this creamy sweet potato soup seasoned with nutmeg and maple syrup. We found this recipe in an old issue of Bon Appetit and made it this weekend. I kept going back for seconds (thirds, fourths, fifths). The nutmeg and maple syrup give the soup hints of pumpkin pie and glazed yams, as if someone slipped some of each into the blender when the soup was being puréed. The cool and crisp celery tops balance the creamy sweet soup perfectly.
- 2 Tbsp (1/4 stick) butter
- 1 cup chopped onion
- 2 small celery stalks, chopped
- 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 (use vegetable broth for vegetarian option and gluten-free stock for gluten-free version)
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups half and half
- 2 Tbsp maple syrup
- The leafy tops of the celery stalks, chopped
1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
2 Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
3 Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.
4 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.