Creamy Sweet Potato Soup
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 butter
- 1 cup chopped onion
- 2 celery ribs, chopped
- 1 medium leek, white and light green parts only, sliced (see How to Clean Leeks)
- 1 clove garlic, chopped (1 teaspoon)
- 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
- 4 cups chicken stock (use vegetable broth for vegetarian option and gluten-free stock for gluten-free version)
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- 3/4 cup whipping cream
- 3/4 cup milk
- 2 Tbsp maple syrup
- A couple leafy tops of celery, chopped
1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for 5 minutes, or until the onions are soft and translucent. Add the celery and leek, cook for about 5 minutes. Add garlic and cook a minute more.
2 Add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil. Reduce heat to a simmer, and simmer uncovered until the sweet potatoes are tender, about 20 minutes.
3 Remove cinnamon stick. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.
4 Mix in the cream, milk, and maple syrup to the soup, and heat on medium low until the soup is heated through. Season soup to taste with salt and pepper.
Ladle into bowls and sprinkle with chopped celery tops to serve.