Sweet potato soup

December 11, 2012 § 5 Comments

Now’s the season when you’ll find plenty of sweet potatoes in the market.  They’re our favorite, and we never tire of them.  We eat them baked, candied, mashed, in potato latkes, and today…in sweet potato soup.  This soup is so savory and delicious.  Try it with sandwiches or as the preface to a full meal.

sweet potato soup

Sweet potato soup

3 tablespoons butter

2 cloves garlic

1/2 cup white wine

3 cups mashed cooked sweet potatoes

1 to 1-1/2 cups cream

2 teaspoons chicken bouillon granules (or two chicken bouillon cubes)

1/2 teaspoon tarragon

pinch sage

pinch red pepper flakes

Water or chicken broth, as needed

1 tablespoon sherry or brandy

salt and pepper, to taste

cream, to finish (optional)

Melt the butter in a large heavy saucepan, over medium heat.  Add garlic, and saute.  Whisk in the white wine, then the sweet potatoes.  Add about a cup of cream, more or less, to bring the soup to desired thickness.  Add chicken bouillon granules, tarragon, and sage.  Cook over low heat for about 30 minutes minutes, whisking ocassionally.  If soup is too thick, you may add extra cream or water to thin.

When ready to serve, stir in 1 tablespoon sherry or brandy.  Adjust seasonings.

Serves 4.

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